Potato salad with pesto vinaigrette

Name: Potato salad with pesto vinaigrette
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g small, new potatoes; 7-10 Tbsp Salt; 1 Onion; 30 g pitted black olives; 30 g green olives stuffed with paprika; 5 TABLESPOONS White wine vinegar; 4-5 Tbsp Vegetable broth; 7-10 Tbsp Pepper; 40 g ready herb pesto from the jar (e.g. basil); 3-4 Tbsp Olive oil; 250 g cherry tomatoes; 40 g Schmand; 7-10 Tbsp Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g small, new potatoes
7-10 Tbsp Salt
1 Onion
30 g pitted black olives
30 g green olives stuffed with paprika
5 TABLESPOONS White wine vinegar
4-5 Tbsp Vegetable broth
7-10 Tbsp Pepper
40 g ready herb pesto from the jar (e.g. basil)
3-4 Tbsp Olive oil
250 g cherry tomatoes
40 g Schmand
7-10 Tbsp Parsley

Directions

1
Scrape the potatoes under cold water or scrub the skin with a sponge. Cook the potatoes in boiling salted water for 15-20 minutes. In the meantime peel and finely dice the onion.
2
Cut the olives into slices. Mix vinegar, stock, onion, some salt, pepper and pesto, except for 1 teaspoon. Finally embezzle the oil. Drain the potatoes and mix while still warm with the pesto vinaigrette and the olives.
3
Soak for about 1 hour and let it cool down. Clean, wash and halve the tomato. Fold the tomatoes into the potato salad and season with salt, pepper and possibly vinegar. Put into a bowl. Stir the sour cream until smooth and add it to the salad as a blob.
4
Stir the remaining pesto into the Schmandklecks and serve garnished with parsley.