Potato and tomato salad with pesto vinaigrette

Name: Potato and tomato salad with pesto vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 750 g small new potatoes; 1 medium onion; 2 TABLESPOONS stuffed with paprika and; 7-10 Tbsp black olives without stone; 5 TABLESPOONS vinegar, salt, pepper; 2 TABLESPOONS Pesto (Italian herbal paste; from the glass); 3-4 Tbsp Olive oil; 250 g cherry tomatoes; 1-2 stem(s) Parsley; 100 g Schmand

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

750 g small new potatoes
1 medium onion
2 TABLESPOONS stuffed with paprika and
7-10 Tbsp black olives without stone
5 TABLESPOONS vinegar, salt, pepper
2 TABLESPOONS Pesto (Italian herbal paste; from the glass)
3-4 Tbsp Olive oil
250 g cherry tomatoes
1-2 stem(s) Parsley
100 g Schmand

Directions

1
Brush the potatoes well under running water. Cook in water for about 20 minutes
2
Peel and finely chop the onion. Cut all olives into fine slices. Mix vinegar with 4 tablespoons of water, some salt, pepper, onion and pesto. Beat in olive oil vigorously
3
Drain potatoes well, peel if necessary. While still warm, mix with olives and pesto vinaigrette, up to 1 tsp. Leave everything to stand for about 1 hour
4
Wash and halve the tomatoes. Fold into the potato salad. Season the salad again with salt, pepper and possibly vinegar
5
Wash parsley, shake dry, pluck off leaves. Stir the sour cream until smooth and add it to the salad as a blob. Garnish with remaining pesto and parsley