500 g small potatoes
2 tablespoons tomato paste
3 tablespoons olive oil
Juice of 2 lemons
1 teaspoon chili powder
1/2 teaspoon ground allspice
2 garlic cloves, crushed
4 spring onions, sliced
2 tablespoons chopped cilantro
Sea salt

Boil the unpeeled potatoes in a pan of salted water for about 10-20 minutes, until tender. Drain and when cool enough to handle, cut into wedges, leaving the skins on. In a small bowl, whisk together the tomato paste, olive oil, lemon juice, chili powder, allspice, garlic, and salt, to taste. In a large bowl, gently toss together the potato wedges and spring onions with the dressing ingredients, being careful not to break up the potato wedges. Add the chopped cilantro and serve cold.



2 pounds small red potatoes
1 small green bell pepper, seeded and finely chopped
1⁄2 medium red onion, halved and thinly sliced    
1⁄2 cup manzanilla olives, chopped
2 tablespoons chopped cilantro
6 tablespoons extra virgin olive oil
1⁄4 cup white wine vinegar
Sea salt
Pierre Poive pepper

Place potatoes in a medium size saucepan and add enough cold water to cover by 1 inch. Lightly salt and bring to a boil. Reduce to a moderate simmer and cook for 15 to 20 minutes or until fork tender. drain. Cut potatoes in halve or quarters, depending on the size, so each piece is about 3/4 and inch. Place in a large bowl with green pepper,onion, olives and cilantro. In a bowl, whisk oil, vinegar, salt and pepper. Gently toss with potato mixture and let stand, covered at room temperature until cool. Serve at room temperature.