Italian potato salad with sun-dried tomatoes

Ingredients for 4 servings:

• 1 kg potatoes, medium-sized, waxy
• 3 tbsp olive oil
• 1 bunch thyme, fresh
• 50 g bacon, diced
• 100 g tomatoes, dried, preserved in oil
• 3 tbsp balsamic vinegar
• Sea salt
• 1 pinch(s) of sugar
• salt and pepper
• Grease for the tray

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

simple, also goes well with fondue

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit), wash the potatoes, quarter them (do not peel them), and place them on a greased baking sheet. Brush with 2-3 tablespoons of olive oil. Sprinkle with thyme leaves and sea salt. Bake in the oven for about 30 minutes. 2-3 minutes before the end of the cooking time, add the bacon cubes and fry them. Remove the pickled tomatoes from the oil, drain well, and cut into strips. Remove the potatoes from the oven and let them cool slightly. In the meantime, make a marinade with olive oil, balsamic vinegar, sugar, salt, and pepper. Mix with the potatoes, bacon, and pickled tomatoes.