Calories: 140
Fat (of which saturated fat): 8 g (1 g)
Carbohydrate (of which sugar): 15 g (3 g)
Salt: 0.2 g
serves 6
1 pound 2 ounces new potatoes
16 vine-ripened cherry tomatoes, halved
12 ripe black olives, pitted and coarsely chopped
4 scallions, sliced
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
juice of 1 lemon
3 tablespoons extra virgin olive oil
salt and pepper
Cook the potatoes in a saucepan of lightly salted boiling water for 15 minutes, or until tender. Drain, then let cool slightly before peeling off the skins. Cut into halves or quarters, depending on the size of the potato, then combine with the tomatoes, olives, scallions, and herbs in a salad bowl.
Mix the lemon juice and oil together in a small bowl or pitcher and pour over the potato salad. Season to taste with salt and pepper before serving.