Mediterranean baked potato salad

Ingredients for 4 servings:

• 1,000 g potatoes, early
• 600 g tomatoes, small, colorful, yellow, orange, red
• 1 clove(s) garlic
• 1 piece(s) onion(s), red
• 200 ml olive oil
• ½ tbsp salt
• 1 ½ tbsp balsamic vinegar
• 1 bunch of basil
• 1 bunch of oregano
• 1 bunch parsley, flat
• some pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Peel and quarter the potatoes, and place them in a baking dish. Pour over the oil generously, season generously with salt, and garnish with some fresh oregano. Mix well and bake in the oven at 180–200°C (top/bottom heat) for about 45 minutes, perhaps covering at the end. In the meantime, chop the tomatoes and briefly toss them in a pan. Combine the balsamic vinegar with the herbs, garlic, and onion in a bowl. Add the tomatoes and baked potatoes, along with the oil from the dish, while still hot. Mix well, let stand, and season to taste. It’s also suitable as a warm side dish to meat dishes.