This colourful Mediterranean potato salad is ideal for BBQs, lunch or picnics as it can be made in advance and keeps well refrigerated for 2-3 days.

Preparation time: 15 minutes Cooking time: 6-10 minutes

Ingredients (serves 4-6 people)

• 1-2 bags of mini potatoes (500g – 1000g)
• 1/2 red onion thinly sliced
• 1 cup of cherry or plum tomatoes chopped
• 1 green pepper chopped
• 1 red pepper chopped
• 2-3 spring onions chopped
• Handful of dill finely chopped
• Handful of parsley finely chopped
• 1 garlic clove crushed
• 1/8 cup of olive oil
• 1 lemon (juice)
• Salt and pepper to taste
• 2-3 tsp sumac spice
• 1-2 tsp pepper flakes (optional)

Preparation

1. Wash the potatoes well. cut these in halves or quarters and boil accordingly. I boil mine for about 6-8 minutes so that they aren’t too soft.
2. Once the potatoes are ready, run them under cold water and leave them to cool while you get on with the rest.
3. Add the chopped onion, tomato, peppers, dill and parsley to a large salad bowl.
4. To create the dressing, add the olive oil, lemon juice, crushed garlic, sumac, red pepper flakes, salt and pepper to a small bowl then mix well.
5. Put the potatoes in to the salad bowl and pour the dressing on top, then mix to combine all the ingredients with the dressing
6. Add more salt, pepper, sumac or pepper flakes if required.
7. I refrigerate the salad for a couple of hours at least but it can also be eaten straight away.