Summary

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

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Instructions

1. Cook the potatoes in salted water, let them cool, halve and cut into slices.
2. Make a dressing with the bouillon or stock, oil, mayonnaise, mustard, raspberry sauce or syrup and balsamic vinegar. Season with salt and pepper.
3. Then mix all the ingredients together carefully. Season with salt and pepper. Let it steep in the refrigerator for about an hour.