Colorful potato salad

Name: Colorful potato salad
Cook time: 45 min
Total time: 45 min
Yield: 7
Ingredients: 1.5 kg waxy potatoes; 2 Onions; 250 g cherry tomatoes; 1 collar Radishes; 75 g streaky smoked bacon; 75 ml Wine vinegar; 100 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Sugar; 100 g Parmesan cheese; 1 Pot of dark basil (or green); 75 ml Oil

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 7

1.5 kg waxy potatoes
2 Onions
250 g cherry tomatoes
1 collar Radishes
75 g streaky smoked bacon
75 ml Wine vinegar
100 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Sugar
100 g Parmesan cheese
1 Pot of dark basil (or green)
75 ml Oil

Directions

1
Wash the potatoes and cook for 15-20 minutes in boiling water. Then rinse with cold water, peel and leave to rest. In the meantime peel onions and cut them into fine rings. Wash the tomatoes and possibly cut them in half. Clean and wash radishes and cut into fine slices. Cut potatoes into slices. Dice bacon finely, leave out crispy, take out.
2
Heat vinegar and broth in bacon fat. Season with salt, pepper and sugar. Add onion rings briefly, then pour over the potatoes. Leave to stand for about 30 minutes. Slice the parmesan. Wash the basil and pluck the leaves. Mix all prepared ingredients and oil carefully with the potatoes, season again