Potato and tomato salad with pesto vinaigrette

Ingredients for 3 servings:

• 750 g potatoes, small, new
• 1 m.-large onion(s), diced
• 2 tbsp black olives, pitted, stuffed with peppers
• 5 tbsp vinegar
• 4 tbsp water
• salt and pepper
• 2 tbsp pesto
• 3 tbsp olive oil
• 250 g cherry tomatoes
• 1 sprig of parsley
• 100 g sour cream

Instructions

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

Brush the potatoes thoroughly under running water. Boil in water for about 20 minutes. Peel and finely dice the onions. Finely slice all the olives. Mix the vinegar with 4 tablespoons of water, a little salt, pepper, the onions, and the pesto. Whisk in the olive oil vigorously. Drain the potatoes well, peeling if necessary. While still warm, mix with the olives and pesto vinaigrette (except for 1 teaspoon of the remaining pesto). Let everything marinate for about 1 hour. Wash and halve the tomatoes. Fold them into the potato salad. Season the salad again with salt, pepper, and vinegar, if desired. Wash the parsley, shake it dry, and pick off the leaves. Stir the sour cream until smooth and dollop onto the salad. Serve garnished with the remaining pesto and parsley.