Mediterranean potato salad

Ingredients for 4 servings:

• 500 g potatoes, mainly waxy
• 150 g beans, green, cleaned, halved
• 4 m.-large tomato(s), ripe
• 6 tomatoes, dried, pickled
• 15 olives, black (e.g. Kalamta)
• Savory, fresh or dried
• salt and pepper
• 3 tbsp vinegar (white wine vinegar)
• 5 tbsp olive oil
• Thyme, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

As a main course or for grilling

Peel the potatoes, slice them, and cook them (ideally) in a pressure cooker for about 6 minutes. At the same time, cook the green beans with savory in salted water for about 10 minutes until al dente, then refresh. Reserve about 200 ml of the bean cooking water for the dressing. Dice the fresh and sun-dried tomatoes. Mix together the bean water, vinegar, salt, and pepper. Then stir in the olive oil. Mix everything, including the olives, in a large bowl. Pour the dressing over the potatoes and sprinkle with thyme. Let it sit for a quarter of an hour before serving. Serve lukewarm with baguette and a glass of chilled rosé from Provence.