Summary

Ingredients

• 1 kg potato (s), very small, approx. 4 - 5 cm in diameter, waxy
• 500 ml olive oil
• 1 cup oil (sunflower - soy or other oil)
• 0.5 ½ cup vinegar (apple cider vinegar)
• 1 large onion (s), finely diced
• 1 red pepper (s), cut into large cubes (without seeds)
• 5 cloves garlic, crushed
• 1 bay leaf
• 1 tablespoon salt and pepper, to taste
• 1 tablespoon seasoning (s) (dry seasoning)
• 5 olives, green - in pieces, without a core
• 1 teaspoon oregano

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Instructions

1. Clean the potatoes with a brush under running water and cook them in salted water until they are soft. After cooling, poke 4 to 5 holes in the small potatoes with a thin toothpick (or needle) so that the spice can penetrate.
2. For the vinaigrette (sauce): Mix the olive oil + the oil + apple cider vinegar + the onion + paprika + garlic + the olives + the bay leaf - put the potatoes in the sauce and season with salt, pepper, oregano and the dry spice. Fill everything into flat, round jars with lids and add olive oil, if necessary - because the potatoes must be covered. Let it steep in the refrigerator for at least two days before you eat it for the first time. In the beginning, stir 1 to 2 times a day so that the spice on the bottom also gets to the top potatoes! Stir with a clean and dry stem, especially before serving!