Mediterranean potato salad

Ingredients for 6 servings:

• 1 kg potato(s), waxy variety e.g. Laura
• 1 yellow pepper
• 1 fennel
• 6 tomatoes, dried, preserved in oil
• 1 small can of artichoke(s)
• 10 olives, black, uncolored
• 2 tsp capers
• 2 sprigs rosemary, fresh
• broth
• Balsamic vinegar, white, (honey note)
• 4 tbsp extra virgin olive oil
• 1 tsp mustard, medium hot
• Salt, freshly ground pepper
• basil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

vegetarian and vegan

Rinse the potatoes and cook them in their jacket potatoes, seasoning them generously with salt. In the meantime, slice the bell pepper and fennel and fry them in a pan with olive oil, lightly chopped rosemary, salt, and pepper until just tender. Slice the artichokes and olives, and finely chop the tomatoes. Peel the cooked potatoes, let them cool slightly, and then chop them into bite-sized pieces. Combine all ingredients in a bowl, add the capers, and mix the broth, vinegar, oil, and mustard to make a dressing. Season with salt and pepper to taste and pour over the prepared ingredients. Let stand for about 1 hour, season again if desired, and garnish with basil.