Baked potato salad

Ingredients for 3 servings:

• 600 g potatoes, new, new potatoes or other small
• 4 m.-large onion(s), alternatively shallots or red onions
• 2 cloves garlic
• 5 tbsp olive oil
• 3 stalks of thyme
• Salt and pepper, from the mill
• 1 kg beans, thick in the pod, alternatively 250 g frozen or green
• 200 g cherry tomatoes
• 4 tbsp white balsamic vinegar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

a change for the barbecue evening

Wash the potatoes thoroughly and quarter them, cut larger potatoes into 1 cm thick wedges. Crush the garlic. Place the potatoes and garlic in a bowl and mix well with 2 tablespoons of olive oil and the thyme. Line a baking tray with baking paper. Arrange the potato wedges on top and season generously with pepper. Preheat the oven to 220°C. Place the tray on the second rack from the top and bake the potatoes for 20-30 minutes. In the meantime, peel the onions and cut them into large wedges. After 10 minutes of baking, add the onions to the potatoes and bake. Shell the broad beans and blanch them in boiling salted water for 2 minutes. Refresh with cold water. Press the bean kernels out of the skins. If using frozen beans, there is no need to shell them and you only need to press them out of the skins after blanching. Halve or quarter the cherry tomatoes depending on their size. When the potatoes are tender and have taken on some color, remove the tray from the oven and let it cool. For the dressing, combine 3 tablespoons of oil, vinegar, 2 tablespoons of water, salt, and pepper in a large bowl. Mix the beans, tomatoes, and potatoes with the onions and let them marinate.