Warm potato & cherry tomato salad

• new potatoes↗750g g
• olive oil↗3 tbsp tbsp
• 1-2 anchovies

  roughly chopped

• handful Kalamata olives↗
• 2 small garlic cloves↗

  finely sliced

• pack cherry tomatoes↗250g g

  halved

• balsamic vinegar↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Boil the potatoes in plenty of salted water until cooked through, about 15-20 mins. Remove from the heat and drain. Cut each potato in half – if they are very big, cut into thirds.

2. 2

   Heat the oil in a large non-stick frying pan, then fry the potatoes with the anchovies, olives and some salt and pepper. Stir frequently. When browned, add the garlic, tomatoes and balsamic vinegar, then fry for a couple more mins. Serve warm.