Italian potato salad

Ingredients for 2 servings:

• 600 g potatoes
• 200 g tofu (basil tofu)
• 20 g pine nuts, roasted
• 10 cherry tomatoes
• 8 tomatoes, pickled
• 1 onion(s), red
• 1 handful of basil
• 6 tbsp olive oil
• 4 tbsp white wine vinegar
• 4 tbsp water
• 1 tbsp agave syrup
• 1 tsp rosemary
• 6 basil leaves
• 1 garlic clove(s)
• salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with dried tomatoes and basil tofu

Quarter the potatoes and steam until tender. Pat the tofu dry and fry it all over in a pan with a little oil. Halve the cherry tomatoes and finely chop the pickled tomatoes. Roughly chop the basil leaves. Finely dice the onion. Whisk together the dressing ingredients. While the potatoes are still warm, toss them with the remaining ingredients and season with salt and pepper.