Summary

Ingredients

• 750 g potato (s), small, waxy
• 6 tablespoon olive oil
• 3 small onion (s), red
• 12 olives, Kalamata, pitted
• 3 tomato (s), dried in oil
• 1 tablespoon capers
• 2 tablespoon red wine vinegar
• 2 tablespoon parsley, finely chopped
• some sea salt
• 1 bunch rocket

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Instructions

1. Preheat the oven to 200 ° C.
2. Brush the potatoes, place on a baking sheet, drizzle with a little olive oil and sprinkle with sea salt.
3. Bake in the preheated oven for about 30-45 minutes (depending on the stove) until they are soft.
4. In the meantime, peel the onions, finely dice one onion and cut the others into fine rings.
5. Wash and clean the rocket and lay out in a circle on a large plate.
6. Finely dice the olives and tomatoes as well.
7. Mix the remaining oil, onion cubes, tomatoes, olives, capers, vinegar and 1 tablespoon parsley to a marinade.
8. Let the potatoes cool down a little, then cut into wide slices with their peel. Put the potato slices in a bowl, pour the marinade over them, mix loosely.
9. Cut the remaining onions into rings, pour the onion rings over the potato salad. Sprinkle with the rest of the parsley and serve while lukewarm, e.g. with grilled chicken, lamb or fish.