Boil 700 g Baby potatoes until tender when pierced with a fork. Drain well.
While still warm, toss the potatoes with 70 g Pitted green olives, 25 g Sun-dried tomatoes, 0.5 Red onion, 2 tablespoon Olive oil, juice of 1 Lemon and 1 Garlic clove. Add Sea salt and black pepper to taste (little salt will be needed, if at all).
Immediately before serving, stir in 2 g Fresh basil and 2 g Fresh mint and toss. Crumble 30 g Light Feta on top.
Notes
Pour the dressing over the potatoes whilst they are still warm, this really allows the flavour to soak in.
You can make this in advance by pre-boiling the potatoes and just mixing everything together before serving.
Only add the herbs just before serving so they don't wilt.
You could also add some capers for some extra salty flavour.
For some added protein, you could add some chopped hard boiled eggs.
This will keep in an air tight container in the fridge for 2 days.