Potato salad with escalope skewers

Name: Potato salad with escalope skewers
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 1 medium onion; 2-3 TABLESPOONS Olive oil; 4 TABLESPOONS White wine vinegar; 1/2 TEASPOON Vegetable broth; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 fine slices; 7-10 Tbsp Bacon; 20 green olives (without stone); 4 Tomatoes; 1/2 bunch/pot of basil; 7-10 Tbsp wooden skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg waxy potatoes
1 medium onion
2-3 TABLESPOONS Olive oil
4 TABLESPOONS White wine vinegar
1/2 TEASPOON Vegetable broth
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 fine slices
7-10 Tbsp Bacon
20 green olives (without stone)
4 Tomatoes
1/2 bunch/pot of basil
7-10 Tbsp wooden skewers

Directions

1
Wash potatoes well and cook covered for about 20 minutes. Quench, peel and let cool down a little
2
Peel and finely chop the onion. Fry in 1 tablespoon of hot oil until translucent. Stir in 1/8 l water, vinegar and stock. Season to taste with mustard, salt and pepper. Cut potatoes into slices. Pour hot marinade over the potatoes and leave to stand for about 30 minutes.
3
Wash the schnitzel, dab dry and cut into small cubes. Cut the bacon slices into pieces. Put the schnitzel, bacon and olives alternately on skewers
4
Wash the tomatoes and cut into slices. Wash basil, shake dry, pluck off leaves. Mix both into the potatoes and season to taste
5
Heat 1-2 tablespoons of oil in a frying pan. Fry the skewers in it for about 8 minutes. Season with salt and pepper. Serve hot or cold with potato salad