Greek Sweet Potato Salad

INGREDIENTS:

2 large sweet potatoes, cubed

1. 1 medium red onion, cut into half moons

2. a bunch of fresh flat leaf parsley, finely chopped

3. 1/2 cup green or black Kalamata olives 

4. 2-3 Peperoncino

5. 6-8 cherry tomatoes, sliced in half

6. 2 fresh green onions, finely chopped

7. 1/4 cup Fancy Peasant Olive oil

8. 2 tbsp vegan butter

9. Salt and pepper 

METHOD:

1. Clean and boil cubed potatoes in salted water until they soften.

2. Drain and set aside to cool.

3. In a large saucepan heat olive oil, butter and add the potatoes, let them fry without stirring for about 5 minutes until they make a nice crispy crust.

4. Using a spatula gently turn them on the other side for 5 minutes.

5. Transfer crisp potatoes to a serving bowl, add all the other ingredients and gently toss. Salt and pepper last.