Boiled potato and tomato salad with schnitzel skewers

Name: Boiled potato and tomato salad with schnitzel skewers
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 800 g Potatoes; 350 g Pork escalope; 5 discs Breakfast bacon (Bacon, approx. 50 g); 24 (approx. 35 g) green olives without stone; 300 g Tomatoes; 1 white onion; 4 TABLESPOONS Red wine vinegar; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 8 TABLESPOONS Olive oil; 1/2 bunch Basil; 7-10 Tbsp wooden skewers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

800 g Potatoes
350 g Pork escalope
5 discs Breakfast bacon (Bacon, approx. 50 g)
24 (approx. 35 g) green olives without stone
300 g Tomatoes
1 white onion
4 TABLESPOONS Red wine vinegar
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
8 TABLESPOONS Olive oil
1/2 bunch Basil
7-10 Tbsp wooden skewers

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Dab cutlets dry and cut into small cubes. Halve bacon slices crosswise. Put cutlet cubes, bacon and olives alternately on wooden skewers. Cover and put aside.
2
Drain potatoes, rinse with cold water and peel. Leave to cool a little. Clean, wash and slice the tomatoes. Peel and finely chop the onion. Mix vinegar and mustard. Season with salt, pepper and sugar. Stir in 6 tablespoons of olive oil. Pluck basil leaves from the stalks. Cut potatoes into slices. Mix with tomatoes, onion, basil and vinaigrette.
3
Stir in 6 tablespoons of olive oil. Pluck basil leaves from the stalks. Cut potatoes into slices. Mix with tomatoes, onion, basil and vinaigrette. Fry the escalope skewers in the remaining oil while turning for about 8 minutes. Season with salt and pepper. Serve hot or cold with potato salad