Potato salad with tomatoes and mettenden

Ingredients for 4 servings:

• 500 g potatoes, small (triplets)
• 4 Mettenden
• 2 large onions, red
• 250 g cocktail tomatoes
• 1 small jar of salad cream (Heinz, 240 ml)
• olive oil
• Crema di Balsamic vinegar di Modena
• Pepper, freshly coarsely ground
• oregano
• 1 bunch parsley, flat fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Thoroughly brush the new potatoes and cook with their skins for about 15-20 minutes. They should be cooked through, but definitely not mushy. Check them regularly after 15 minutes. Drain and rinse briefly with cold water to stop the cooking process. While the potatoes are cooking, thinly slice the mettenden and fry them vigorously in a pan. Thinly slice the onions and fry them with the onions. Remove from the pan and let them cool on a plate lined with kitchen paper. Roughly chop the potatoes, gently toss them with the salad cream, and season with pepper. Halve the tomatoes and fry them in a pan with a little olive oil. Add a generous drizzle of balsamic vinegar, season with pepper, and oregano. Let everything cool slightly and toss to combine. Garnish with fresh flat-leaf parsley. Enjoy!