Italian potato salad

Ingredients for 4 servings:

• 500 g new potatoes or other waxy potatoes
• 2 packs of dried tomatoes
• 1 bell pepper(s), green
• 1 pot of basil
• 100 g pine nuts
• 1 bunch of spring onions
• 60 g Parmesan
• 3 tbsp balsamic vinegar, lighter
• 3 tbsp rapeseed oil
• 3 tbsp olive oil
• 1 tbsp powdered sugar
• 1 garlic clove(s)
• Salt and pepper, white

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian

Boil the new potatoes and let cool. Then peel and quarter them depending on their size. Trim the bell peppers and spring onions. Dice the bell peppers and slice the spring onions into rings. I’ve also used a red onion instead of spring onions, which adds a bit more color. Dice the sun-dried tomatoes. Roast the pine nuts in a pan. Pick all the basil and roughly chop it. Collect all the ingredients in a salad bowl. Now add the Parmesan cheese. Freshly grated, shaved, from the discount store… everyone likes it. For the dressing: Mix the powdered sugar and vinegar until the sugar has dissolved. Then add the oils, spices, and crushed garlic and mix. Pour the dressing over the salad, let it sit for 1 hour, and then serve. Variations: – Arugula – Feta cheese – Mini mozzarella – Cherry tomatoes – Instead of the dressing, use basil pesto.