Potato, mint & olive salad

Mint and olive livens up this summer potato salad.

Place potato in a large saucepan and cover with cold water. Cover with a lid and bring to the boil over high heat. Boil for 8 minutes or until tender. Drain and set aside for 1 hour or until cool.
Place potato in a large serving bowl. Add the olives, mint, parsley, oil and sea salt flakes, and gently toss to combine.

Source

20 chat potatoes, halved

145g drained pitted kalamata olives, coarsely chopped

1 cup loosely packed fresh mint leaves, coarsely chopped

2 tbsp coarsely chopped fresh continental parsley

60ml olive oil

2 tsp sea salt flakes

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