Potato Salami Salad
easy
50 mins
50 mins
Ingredients
- 800 g baby potatoes
- 1 can(s) Artichoke hearts (5-7 pieces, filling quantity 400 g)
- 250 g Tomatoes
- 1 collar (approx. 75 g) Rocket
- 1 collar Basil
- 150 g Fresh cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-8 TABLESPOONS white balsamic vinegar
- 1 TEASPOON Sugar
- 3 TABLESPOONS Olive oil
- 100 g small black olives
- 75 g Salami (thin slices)
- 50 g Parmesan cheese
Directions
- 1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Drain, rinse and peel. Let the potatoes cool down and, depending on their size, possibly cut them in half. In the meantime, pour the artichokes into a sieve, drain and cut into quarters. Wash and clean the tomatoes and cut them into large pieces. Clean and wash the rocket and drain well.
- 2
Wash basil, shake dry. Pluck leaves from the stalks and cut one half into fine strips. Set the rest aside. Mix crème fraîche and basil strips, season with salt and pepper. For the vinaigrette, mix vinegar, salt, pepper and sugar. Fold in the oil. Mix potatoes, artichokes, tomatoes, rocket, olives, salami and basil leaves. Pour the vinaigrette over it. Leave to stand for about 30 minutes. Mix again. Peel the cheese with a peeler.
- 3
Fold in the oil. Mix potatoes, artichokes, tomatoes, rocket, olives, salami and basil leaves. Pour the vinaigrette over it. Leave to stand for about 30 minutes. Mix again. Peel the cheese with a peeler. Arrange salad on plates sprinkled with parmesan slices. Add basil crème fraîche extra, or put a stain on the salad
- 4
45 minutes waiting time
Nutrition Facts
560 kcal
47 g
32 g
17 g
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