John Myers
Ingredients for 6 servings:
- 700 g potatoes, boiled, peeled, sliced
- 1 clove(s) garlic
- 500 g celery
- 4 bell peppers (yellow+green)
- 6 m.-large tomato(s)
- 1 jar green olives, pitted
- 200 ml vegetable stock
- 8 tbsp olive oil
- 4 tbsp Balsamic vinegar bianco
- salt and pepper
- Sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
with fresh tomatoes
Clean the celery and slice it thinly; dice the bell peppers and garlic; cut the tomatoes into eighths; drain the olives. Sauté the garlic, celery, and diced bell peppers in 3 tablespoons of olive oil for 5 minutes, deglaze with vegetable stock, and pour the vegetable/stock mixture over the potatoes. Let it marinate for 30 minutes. Mix the remaining oil, vinegar, salt, pepper, and a little sugar into a salad dressing and fold in the tomatoes and olives. Season to taste. Delicious with grilled chicken thighs.
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