Potato Puttanesca Salad
Potato Puttanesca Salad Ingredients 1 pound chopped tomatoes (if using cherry tomatoes, halve or quarter) 1/2 cup (150g) black olives, pitted and roughly
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullbellyfarm.com.
Cooking tools:
- Colander
- Peeler
- Can opener
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Stove
- Oven
- Baking sheet
- Spoon
- Serving bowl
Ingredients
- 1 pound chopped tomatoes (if using cherry tomatoes, halve or quarter)
- 1/2 cup (150g) black olives, pitted and roughly chopped
- 1 tbsp capers, roughly chopped
- ½ – 1 tsp red pepper flakes (to taste)
- 1 tbsp balsamic vinegar, plus more to serve
- extra virgin olive oil
- 2 pounds potatoes, peeled and chopped
- 1 can borlotti or cannellini beans, drained
- handful parsley or basil leaves, roughly chopped
- sea salt
- black pepper
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