Mediterranean Potato Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
- For the potato salad
- 500 grams waxy potatoes
- Sea salt
- 1 bay leaf
- 2 Tbsps Wine vinegar
- freshly ground peppers
- ½ tsp medium hot Mustard
- 4 Tbsps Vegetable broth
- 2 Tbsps sunflower oil
- 1 shallot
Preparation steps
1.
Scrub and slice potatoes. Add water so that potatoes are just covered and season with salt, bay leaf and bring to a boil. Cover and cook on low heat for 10 minutes or until potatoes are al dente.
2.
Whisk vinegar with mustard and oil, season with salt and pepper. Peel and finely chop shallot. Toast pine nuts in a dry pan until golden brown. Rinse and shake dry basil, pluck off leaves. Rinse and pat dry tomatoes, remove stems and dice. Cut sun-dried tomatoes into strips.
3.
Drain potato slices and toss with vinaigrette. Add basil leaves and fresh tomatoes, sprinkle with sun-dried tomatoes and pine nuts. Serve.
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