Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
Ingredients- 750 g potato (s), small, new
- 1 medium onion (s), diced
- 2 tablespoon olives, black, pitted, filled with paprika
- 5 tablespoon vinegar
- salt and pepper
- 2 tablespoon pesto
- 3 tablespoon olive oil
- 250 g cherry tomato (s)
- 1 sprig parsley
- 100 g sour cream
Print Recipe
Pin Recipe Instructions
- Brush the potatoes well under running water. Boil in water for about 20 minutes.
- Peel the onions and finely dice them. Cut all olives into thin slices. Mix the vinegar with 4 tablespoons of water, a little salt, pepper, onions and pesto. Beat in the olive oil vigorously.
- Drain the potatoes well, peel them if necessary. Mix with olives and pesto vinaigrette while still warm, except for a teaspoon. Let everything sit for about 1 hour.
- Wash tomatoes and cut in half. Fold under the potato salad. Season the salad again with salt, pepper and possibly vinegar.
- Wash, dry and shake the parsley, pluck the leaves off. Stir the sour cream until smooth and pour onto the salad as a dollop. Serve garnished with the rest of the pesto and parsley.
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