Italian potato salad
very easy
35 mins
35 mins
Ingredients
- 1 kg waxy potatoes (e.g. Linda)
- 2 Onions
- 5 TABLESPOONS Rapeseed oil
- 100 ml Cider vinegar
- 1⁄2 Tsp Vegetable broth
- 7-10 Tbsp salt, pepper
- 2 TEASPOONS medium hot mustard
- 60 g Pine nuts
- 250 g cherry tomatoes
- 250 g Salad cream
- 5 TSP Genoese Pesto (Glas)
- 100 ml Milk
- 7-10 Tbsp salt, pepper
- 1 collar Basil and arugula
- 100 g Parma ham
Directions
- 1
Wash the potatoes thoroughly. Cover with skin and cook in boiling water for about 20 minutes. Drain and rinse with cold water. Skewer the potatoes onto a three-pronged boiled potato fork or cake fork or simply hold them in your hand and remove the skin.
- 2
Let the potatoes cool down.
- 3
Cut cold potatoes into approx. 1⁄2 cm thick slices and place in a large bowl.
- 4
Peel and finely dice the onions. Add oil to the pan. Add the onions and fry them for about 2 minutes. Put potato slices with the broth marinade in a bowl. Roast pine nuts in a pan without fat.
- 5
Take it out. Wash the cherry tomatoes, cut them in half. Mix salad cream with pesto and milk. Season to taste with salt and pepper. Add pine nuts, tomatoes and pesto cream to the potatoes. Mix everything and let it stand for at least 30 minutes.
- 6
Wash the basil and rocket, dab dry and chop smaller. Pluck the Parma ham into pieces. Mix everything into the salad just before serving. Season again with salt and pepper.
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