Greek Potato Salad with Lemon Dressing

Ingredients

• 500g (1lb 2oz) British New Potatoes, scrubbed & quartered
• 2 small red onions, thinly sliced
• 400g can chickpeas, drained & washed
• 175g (6oz) cherry tomatoes, halved
• 50g (2oz) black olives, pitted & chopped
• Small handful of flat leaved parsley, shredded
• Dressing
• 2 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp grated lemon zest
• 1 tsp Dijon mustard

Method

1. Simmer the potatoes for 15 minutes until tender, then drain
2. Meanwhile, put the ingredients for the dressing in a small bowl, season with a little salt & freshly ground pepper, then whisk together
3. Put the potatoes into a bowl and whilst still warm pour over half of the dressing, leave to cool
4. Add the onion, chickpeas, tomatoes, olives & parsley, then the remaining dressing, toss together and serve at room temperature

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