Italian Potato Salad with Sun-dried Tomatoes

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine European
Servings (Default: 4)

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
Italian Potato Salad with Sun-dried Tomatoes
Italian Potato Salad with Sun-dried Tomatoes

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.

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