Summary

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

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Instructions

1. Brush the potatoes well under running water. Boil in water for about 20 minutes.
2. 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.
3. 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.
4. Wash tomatoes and cut in half. Fold under the potato salad. Season the salad again with salt, pepper and possibly vinegar.
5. 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.