Potato salad à la Provence

Name: Potato salad à la Provence
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Potatoes; 7-10 Tbsp Salt; 150 ml Vegetable broth (instant); 1 (approx. 350 g) Vegetable Onion; 150 g cherry tomatoes; 250 g Courgette; 1 collar Basil; 1/2 bunch Sage; 3-4 Stem(s) Thyme; 1-2 Garlic cloves; 50 ml Balsamic und Balsamic white Essig; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp Sugar; 5 TABLESPOONS Olive oil; 75 g black and paprika stuffed olives; 7-10 Tbsp Basil and sage

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Potatoes
7-10 Tbsp Salt
150 ml Vegetable broth (instant)
1 (approx. 350 g) Vegetable Onion
150 g cherry tomatoes
250 g Courgette
1 collar Basil
1/2 bunch Sage
3-4 Stem(s) Thyme
1-2 Garlic cloves
50 ml Balsamic und Balsamic white Essig
7-10 Tbsp freshly ground white pepper
7-10 Tbsp Sugar
5 TABLESPOONS Olive oil
75 g black and paprika stuffed olives
7-10 Tbsp Basil and sage

Directions

1
Wash the potatoes thoroughly and boil them in salted water for about 20 minutes. Drain, rinse and peel. Pour hot broth over the potatoes and let them simmer for about 30 minutes. In the meantime peel the onion and cut it into thin slices. Clean, wash and halve the tomatoes. Clean, wash and cut the zucchini into thin slices. Wash basil and sage, dab dry, pluck leaves from the stems and cut into strips.
2
Wash thyme, dab dry and pluck the leaves from the stalks. Peel garlic and chop finely. Mix vinegar, salt, pepper and sugar. Add herbs and garlic and beat oil into it. Mix potatoes, tomatoes, onion, zucchini and olives. Pour the vinaigrette over it and let it soak well. Arrange the salad in a bowl and serve garnished with basil and sage as desired