Alberto`s Mediterranean Potato Salad
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), mainly waxy
- 100 g peas, fresh or frozen
- 1 vegetable onion (s), finely diced
- 2 cloves garlic, pressed
- 5 tomato (s), dried in oil, cut into strips
- 15 olives, green, pitted, roughly chopped
- 1 tablespoon capers, small
- 60 g parmesan, cut into fine cubes
- 1 bunch parsley, finely chopped
- 10 basil leaves, finely chopped
- 0.5 ½ bunch marjoram, only the leaves finely chopped
- 200 ml bouillon, or cold stock
- 250 ml olive oil
- 1 ½ tablespoon mayonnaise
- 2 teaspoons mustard, medium hot
- 1 tablespoon sauce, (raspberry sauce) or syrup
- 1 tablespoon balsamic vinegar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in salted water, let them cool, halve and cut into slices.
- Make a dressing with the bouillon or stock, oil, mayonnaise, mustard, raspberry sauce or syrup and balsamic vinegar. Season with salt and pepper.
- Then mix all the ingredients together carefully. Season with salt and pepper. Let it steep in the refrigerator for about an hour.
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