Mediterranean potato salad with diced potatoes

Name: Mediterranean potato salad with diced potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 9
Ingredients: 2 kg small, waxy potatoes; 300 ml Vegetable broth (instant); 6 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 1 glass (370 ml) roasted, pickled peppers; 1 glass (295 g sample weight) green olives stuffed with paprika; 1 glass (285 g sample weight) dried tomatoes in oil; 6 discs Toast; 5 Onions; 4 Garlic cloves; 1 kg mixed minced meat; 800 g Pork sausage; 7-10 Tbsp Rose peppers; 150 g cherry tomatoes; 8 Stem(s) Thyme; 60 g Pine nuts; 1 collar (approx. 120 g) Spring onions; 7-10 Tbsp Grease

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 9

2 kg small, waxy potatoes
300 ml Vegetable broth (instant)
6 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
1 glass (370 ml) roasted, pickled peppers
1 glass (295 g sample weight) green olives stuffed with paprika
1 glass (285 g sample weight) dried tomatoes in oil
6 discs Toast
5 Onions
4 Garlic cloves
1 kg mixed minced meat
800 g Pork sausage
7-10 Tbsp Rose peppers
150 g cherry tomatoes
8 Stem(s) Thyme
60 g Pine nuts
1 collar (approx. 120 g) Spring onions
7-10 Tbsp Grease

Directions

1
Wash the potatoes and cook in boiling water for about 15 minutes. Rinse with cold water, peel and let cool down a little. For the marinade, bring the vegetable stock, vinegar, salt, pepper and olive oil to the boil and place in a large bowl. Cut the potatoes into large pieces and add them to the marinade. Drain roasted peppers, cut into cubes and add to the potatoes. Drain the olives and fold in. Marinate the salad for at least 1 hour.
2
For the meatloaf, drain dried tomatoes, collect tomato oil. Soak toast in cold water. Peel onions and garlic. Cut onions into small cubes. Chop garlic. Dice the dried tomatoes. Squeeze out the toast and pluck into small pieces. Knead minced meat, ground pork, toast, onions, garlic and tomatoes. Season to taste with salt, pepper and paprika powder. Grease baking tray (32 x 39 cm). Spread the meat dough on it and smooth it down. Rinse cherry tomatoes, dab dry and cut crosswise. Use a teaspoon to press small depressions into the meat dough, place the tomato halves with the round side down in the depressions.
3
Squeeze out the toast and pluck into small pieces. Knead minced meat, ground pork, toast, onions, garlic and tomatoes. Season to taste with salt, pepper and paprika powder. Grease baking tray (32 x 39 cm). Spread the meat dough on it and smooth it down. Rinse cherry tomatoes, dab dry and cut crosswise. Use a teaspoon to press small depressions into the meat dough, place the tomato halves with the round side down in the depressions. Rinse thyme and dab dry. Spread pine nuts and thyme on the meat mixture. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Clean and wash spring onions, cut into rings and mix with 4 tablespoons of tomato oil into the potato salad. Season to taste with salt, pepper and paprika powder. Cut meatloaf into about 35 pieces and serve hot or cold with the salad
4
Rinse thyme and dab dry. Spread pine nuts and thyme on the meat mixture. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. Clean and wash spring onions, cut into rings and mix with 4 tablespoons of tomato oil into the potato salad. Season to taste with salt, pepper and paprika powder. Cut meatloaf into about 35 pieces and serve hot or cold with the salad
5
Waiting time approx. 1 hour