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Potato salad with tomatoes and olives

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Ingredients for 4 servings:

  • 750 g potatoes, small
  • 500 g cherry tomatoes
  • 100 g olives, black, pitted
  • 2 sprigs rosemary
  • 2 sprigs of thyme
  • 2 tbsp wine vinegar
  • ½ tsp mustard
  • salt and pepper
  • 6 tbsp olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Boil the potatoes, peel them, and let them cool. Then slice them and place them in a bowl. Halve the tomatoes and add them to the potatoes along with the olives, mixing everything together. Pluck the thyme leaves and rosemary needles and add both to the salad. Mix the vinegar with the mustard, salt, pepper, and oil and drizzle over the salad. Mix gently and let it stand for at least 10 minutes. Season to taste. Per serving: 3.9 g protein, 19 g fat, 25 g carbohydrates, 2 BE.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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