Summer potato salad Grassi style

Ingredients for 4 servings:

• 750 g potatoes, waxy, small
• 1 shallot(s)
• 1 clove(s) garlic
• 1 tsp parsley
• 1 tsp tarragon
• 15 olives, black
• 12 basil leaves
• 1 tbsp pumpkin seeds
• 1 tbsp pine nuts
• 1 tbsp walnuts, chopped
• 250 ml vegetable stock
• 10 tbsp olive oil
• salt and pepper
• 2 handfuls of lamb’s lettuce
• 1 handful of frisée lettuce
• 10 cherry tomatoes
• 1 buffalo mozzarella
• 2 tbsp pesto, red

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 25 minutes; Total time approx. 6 hours 55 minutes

with roasted pine nuts

Brush the potatoes thoroughly and cook in salted water until al dente, then cut into fairly thin slices (we eat the potatoes with the skin on—if you don’t like that, peel them). Finely chop the shallots, garlic, parsley, and tarragon. Pit the black olives. Roughly tear the basil. Roast the pumpkin and pine nuts with the chopped walnuts in a hot pan without fat. Gently heat the vegetable stock, add the shallots and garlic, and place them in a screw-top jar with the olive oil. Shake vigorously (to mix the stock and oil), and gradually pour over the still-hot potatoes. Stir, season generously with salt and pepper, and let stand overnight if possible. Trim, wash, and dry the lamb’s lettuce and frisee lettuce. Halve the cherry tomatoes and dice the buffalo mozzarella fairly finely. Add the pesto rosso to the potatoes and mix well. Then add the lettuce, roasted seeds/nuts, cherry tomatoes, buffalo mozzarella, olives, basil, tarragon, and parsley, and mix everything gently. Done! If you like, add a little olive oil before serving. Tips: We also like the salad with arugula. Instead, we use one large bunch of arugula and a large bunch of basil, which we only roughly tear. If you like, you can make your own pesto rosso with sun-dried tomatoes, olive oil, pine nuts, or cashews, season with salt and pepper, and perhaps add a little grated Parmesan cheese. The salad can be easily adapted to suit your taste and the season. It also tastes great with roasted salted chili almonds and chicken breast strips.