Mediterranean Potato Salad

As the weather is getting sunny and (almost) warm my thoughts turn towards more Mediterranean food.  We had a lovely, light evening meal tonight, a lamb steak sautéed in olive oil with garlic and a little salt and pepper along with a potato salad made with new potatoes, onion, garlic, cherry tomatoes and plenty of chopped basil.  Delicious.  Here's my recipe for the potato salad, enjoy!

Ingredients
500g new season potatoes
1 small to medium onion
2 cloves garlic
15 small, ripe cherry tomatoes
A good bunch of basil
1 tablespoon extra virgin olive oil plus a little for drizzling
salt and freshly ground pepper
A squeeze of lemon juice

Method
Wash the potatoes and remove any imperfections leaving most of the skins on, then chop into 1cm cubes.  Boil them in salted water for 6 minutes and drain and leave to cool slightly.  While the potatoes are boiling, skin and chop the onion then crush, skin and slice thinly the garlic cloves.

Heat the oil over a medium heat in a sauté pan then add the onion, garlic and potato cubes and sauté until they are nicely browned.  Don't move them around the pan too much as this dissipates the heat, much better to turn them every 1-2 minutes and let them develop the colour.

Once the onions, garlic and potato mix re golden brown, drain them in a sieve and leave to cool until warm or even cold.  While these are cooling, prepare the tomatoes and and the basil by slicing the tomatoes in half, then separating the leaves from the stalks of the basil, then chopping the leaves  finely.

To finish, mix the tomatoes and basil with the potatoes, garlic and onion, add a splash of lemon juice and salt and pepper to taste.