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Potato salad with olives à la Gabi

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Ingredients for 4 servings:

  • 1,000 g potatoes, cooked
  • 175 g onion(s), finely chopped
  • 1 cup meat broth
  • 1 jar stuffed olives
  • Vinegar
  • salt and pepper
  • oil
  • Parsley, finely chopped
  • Chives, finely chopped

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel the cooked potatoes while still warm, slice them thinly, mix them with the chopped onions, and pour over the meat broth. Once the broth has been absorbed, season with salt, pepper, vinegar, and oil. Serve in a bowl. Garnish with olives, parsley, and chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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