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Fresh potato salad

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Ingredients for 2 servings:

  • 4 medium-sized potatoes, waxy
  • 1 shallot(s)
  • 1 chicory
  • 12 black olives, pitted
  • 12 cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 1 tsp red wine vinegar
  • 5 tbsp olive oil
  • Salt
  • Black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

simple and vegan

Boil the potatoes for about 30 minutes and let cool. Peel and finely dice the shallot, season with salt and plenty of pepper. Add the vinegar and oil and mix. Peel the potatoes, dice them, and add them to the marinade. Stir thoroughly. Halve the olives, add them, and stir thoroughly. Chop the chicory and add them. Finally, halve the tomatoes and add them. Mix everything well and let it stand for a while.

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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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