Mediterranean potato salad

Ingredients for 8 servings:

• 2 ½ kg potatoes, waxy, peeled, cooked
• 20 cherry tomatoes
• 1 cucumber(s)
• ½ tsp salt
• Pepper, freshly ground
• 5 sprigs of fresh dill (alternatively 1 pack of frozen dill)
• 6 tbsp olive oil
• 2 onions, red
• 1 tbsp sugar
• Vinegar (apple cider vinegar or balsamic vinegar)

Instructions

Working time approx. 15 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 15 minutes

with cucumber and tomato

Cut the freshly cooked, peeled potatoes into coarse slices. Cut the cucumber into thin slices and arrange them in a fan-shaped arrangement in a bowl, starting from the bottom and working their way to the edge (after all, eating is a feast for the eyes too), and then top with the potatoes. Slice the peeled onions into thin rings and arrange them on top of the potatoes. Halve the cherry tomatoes and arrange them on top of the potatoes. Make a vinaigrette with olive oil, apple cider vinegar (or balsamic vinegar), the spices, and the finely chopped dill, and mix well. Season with a little sugar, salt, and pepper to taste. Let it sit for a while. Just before serving, pour the vinaigrette over the slightly warm potatoes and mix gently. Tip: This salad can also be made with pasta.