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Basil potato salad

updated

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Ingredients for 4 servings:

  • 750 g potatoes, waxy
  • 2 shallots
  • 2 lemon(s), the juice
  • 2 tbsp vinegar (white wine vinegar)
  • 1 pinch(s) of sugar
  • ½ tsp mustard, medium hot
  • Salt
  • pepper
  • 40 g tomatoes, dried, pickled in oil
  • 3 tbsp olive oil
  • 1 head of frisée lettuce, small
  • 1 bunch of basil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

First, boil the potatoes for about 25 minutes. Then rinse, peel, and slice. Peel and finely chop the shallots and mix with the lemon juice, vinegar, sugar, and mustard. Season with salt and pepper. Drain the pickled tomatoes, reserving the oil. Cut the tomatoes into strips and stir them into the marinade along with the oil. Toss the potatoes with the lemon and vinegar marinade. Finally, drizzle with olive oil, mix well, and let stand for about an hour. Season with salt and pepper. Trim the frisee, tear it into pieces, and fold it in. Serve garnished with the basil leaves.

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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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