Provencal potato salad
preparation time
20-30 minutes
Ingredients
–
4 portie
+
– 500g Firm cooking potatoes (Taste & Colour – Red Skins)
– 1 Red onion
– 2 tbsp White wine vinegar
– 1 Clove garlic
– 8 tbsp Olive oil
– 4 tbsp Marjoram
– 1 Jar of black olives (approx. 200 g drained weight)
– Salt and pepper
preparation
Scrub the potatoes clean, halve them and boil in water with a pinch of salt until done. Cut the red onion into thin rings, mix with vinegar and let it soak for 5 minutes. Finely chop the marjoram and squeeze out the garlic.
Add the garlic, oil, marjoram and salt and pepper to taste to the vinegar and whisk until you have a thick dressing. Cut the olives into thin slices. Drain the potatoes and mix with the olives and dressing. Let it soak for 1 hour at room temperature. Serve the salad on nice plates.
potato in recipe
variation option(s) choice of potato
