Potato and tomato salsa

Serve this quick and easy tasty salsa with fish, sausages or chicken.

Serves 4

350g boiling or new potatoes, cooked, cooled, diced into 2 cm pieces
1 red capsicum, deseeded and diced into 1 cm pieces
3 tomatoes, diced into 1 cm pieces
1 bunch spring onions, sliced into 1 cm pieces
1 Tbsp extra virgin olive oil
1 Tbsp lemon juice
6 radishes, sliced finely (optional)
chopped parsley or chives, for garnish

Place potatoes in a bowl.
Mix all remaining ingredients together and pour over potatoes and mix gently.
Garnish with herbs.

To boil potatoes:
Scrub or peel potatoes as required. Slice in half or into even-sized pieces.
Place in a heavy-based saucepan and cover with cold water. Place a lid on the saucepan.
Bring to the boil, reduce heat and simmer for 10-15 minutes or until tender when tested with the point of a knife. Drain.
The time of cooking will depend on the size of the pieces of potato.