in Recipes

Salad with fried potatoes

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Ingredients for 4 servings:

  • 1 kg potatoes, small
  • 125 ml olive oil, cold squeezed
  • 1 small onion(s), red, finely chopped
  • 30 g olives, black, finely chopped
  • 2 tbsp capers, drained, finely chopped
  • 6 tomatoes, dried in oil, finely chopped
  • lots of parsley, finely chopped
  • 1 tbsp balsamic vinegar
  • Sea salt, coarse
  • pepper, black

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Potato salad with a difference

Wash and brush the potatoes. If they are too large, halve or quarter them. Place them in a casserole dish or roasting pan. Sprinkle with 2 tablespoons of olive oil and sea salt and toss everything in the oil. Cook in a preheated oven at 200°C (convection oven: 180°C) for about 25 to 30 minutes, turning frequently. Combine the remaining ingredients in a bowl and mix. Season with salt and pepper. Add the cooked potatoes to the dressing and toss to combine. Serve hot or cold.

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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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