Mediterranean potato and tomato salad with olives

Ingredients for 4 servings:

• 750 g potatoes, preferably waxy
• 400 g cocktail tomatoes
• 100 g olives, black, pitted
• 1 garlic clove(s), n. B.
• 70 ml olive oil
• 40 ml balsamic vinegar, lighter
• ½ tsp mustard
• ½ tsp salt
• Pepper, from the mill
• 1 rosemary sprig(s), preferably fresh, dried is also fine
• 1 thyme sprig(s), preferably fresh, dried is also fine

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

delicious as a side dish for barbecues or parties

First, wash the potatoes, boil them, peel them, and let them cool. Slice the potatoes and place them in a bowl. Mix the oil, vinegar, salt, pepper, and mustard in a small bowl. If desired, add the garlic and olives to infuse. Wash the fresh herbs, pluck the leaves from the stems, and finely chop the rosemary needles, if desired. Add the herbs to the sauce. Wash the tomatoes, halve them (or quarter them if using larger ones), and add them to the potatoes. Then add the salad dressing. Mix the ingredients carefully and let it infuse. The salad tastes best when it’s been allowed to infuse for a while. Taste the salad again before serving and adjust the seasoning if necessary. My mother used to love making this salad in the summer. I adopted the recipe, and for a long time, it was a must-have at every party.