Italian Potato Salad

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine European
Servings (Default: 2)

Ingredients

  • 600 g potato (s)
  • 200 g tofu (basil tofu)
  • 20 g pine nuts, toasted
  • 10 cherry tomato (s)
  • 8 tomato (s), pickled
  • 1 onion (s), red
  • 1 handful basil

For the dressing:

  • 6 tablespoon olive oil
  • 4 tablespoon white wine vinegar
  • 4 tablespoon water
  • 1 tablespoon agave syrup
  • 1 teaspoon rosemary
  • 6 basil leaves
  • 1 clove garlic
  • salt and pepper
Italian Potato Salad
Italian Potato Salad

Instructions

  1. Quarter the potatoes and steam them until they are cooked through. Pat the tofu dry and fry all over in a pan with a little oil.
  2. Halve the cherry tomatoes, cut the pickled tomatoes into small pieces. Roughly chop the basil leaves. Finely dice the onion.
  3. Mix the dressing ingredients with a whisk. Mix the potatoes with the rest of the ingredients while still warm and season with salt and pepper.

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