Aljoscha's baked potato salad

Ingredients for 8 servings:

• 2 kg potatoes (triplets), small
• 500 g tomatoes (dates)
• 150 g lamb’s lettuce, alternatively arugula
• Basil paste
• apple juice
• olive oil
• Balsamic vinegar, Bianco
• Salt and pepper, black
• 1 clove(s) garlic

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and halve small potatoes, then toss them in a bowl with good olive oil to coat them lightly all over. Place cut-side down on a baking tray and bake at 175°C fan oven for 20-25 minutes, until tender. Immediately after baking, lightly salt the baking tray. Wash small date tomatoes and halve them as well. There should be about as many halves as potato halves. Wash and sort the lettuce. Salad dressing: Mix a little Balsamic Bianco (not too much, as it’s very intense), plenty of good olive oil, and a dash of apple juice with a little salt and plenty of freshly ground black pepper. Stir the basil paste into the salad dressing. Crush the garlic clove and add it. Let the salad dressing stand for a while. Just before serving, combine with the potatoes and tomatoes.