Colorful Cherry Tomato Salad with Onions and Southern Potato Salad
Servings: 1 people
for the tomato salad
- 3 piece Cherry tomatoes red
- 3 piece Cherry tomatoes yellow
- 3 piece Cherry tomatoes green
- 0,5 piece Red Onion
dressing
- 4 tbsp Vegetable broth
- 2 tbsp White balsamic vinegar
- 0,25 tsp Mustard medium hot
- 5 tbsp Oil as desired - I: 1 macadamia oil, 1/2 sea buckthorn oil, 2 olive oil, the rest of rapeseed oil
- 0,5 tsp Herbs de Provence
- Sugar, salt, pepper. Paprika powder
for the potato salad
- 2 piece Jacket potatoes
- 4 piece Tomatoes dried in oil
- 4 piece Black pitted olives
- 1 piece Red Onion
- 1 piece Gherkins
dressing
- 4 tbsp Vegetable broth
- 2 tbsp White balsamic vinegar
- 4 tbsp Oil at will
- Salt, pepper, paprika powder
For both salads, peel and roughly dice the onion. Blanch the cubes in salted water for 2 minutes, then pour into a sieve, rinse with cold water and drain
potato salad
Soak the tomatoes in water, change it two or three times during this time. Peel and slice the boiled potatoes and place in a bowl. Halve the gherkin, thinly slice halves, slice olives, dice tomatoes. Add everything together with the remaining onions to the potatoes.
Pour all dressing ingredients - except the oil - over the salad, mix and let steep for a moment. Then stir the oil again and let it steep.
The salad can also be refined with boiled egg.
Both salads go well with grilled food.
Serving: 100g | Calories: 20kcal | Carbohydrates: 0.6g | Protein: 0.4g | Fat: 1.2g