Italian Potato Salad with Sun-dried Tomatoes

Summary

Ingredients

• 1 kg potato (s), medium-sized, waxy
• 3 tablespoon olive oil
• 1 bunch thyme, fresher
• 50 g bacon, diced
• 100 g tomato (s), dried, pickled in oil
• 3 tablespoon balsamic vinegar
• sea-salt
• 1 pinch (s) sugar
• salt and pepper
• Grease for the tin

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Instructions

1. Preheat the oven to 200 degrees, wash the potatoes, quarter (do not peel) and place on a greased baking sheet. Brush with 2 - 3 tablespoons of olive oil. Scatter thyme leaves and sea salt on top.
2. Cook in the oven for about 30 minutes. 2 - 3 minutes before the end of the cooking time, add the bacon cubes and fry them.
3. Remove the pickled tomatoes from the oil, drain and cut into strips. Take the potatoes out of the oven and let them cool down a little.
4. In the meantime, make a marinade with olive oil, balsamic vinegar, sugar, salt and pepper. Mix with potatoes, bacon and pickled tomatoes.