Potato salad with green olives

Name: Potato salad with green olives
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 1 can(s) (425 ml) Artichoke hearts; 4 Tomatoes; 1/2 Rocket salad; 1/2 Friseée; 2 TABLESPOONS Pine nuts; 2-3 Garlic cloves; 3 TABLESPOONS Olive oil; 150 g green olives stuffed with paprika; 100 g Gorgonzola cheese; 150 g Low-fat curd; 150 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp colourful pepper and basil

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
1 can(s) (425 ml) Artichoke hearts
4 Tomatoes
1/2 Rocket salad
1/2 Friseée
2 TABLESPOONS Pine nuts
2-3 Garlic cloves
3 TABLESPOONS Olive oil
150 g green olives stuffed with paprika
100 g Gorgonzola cheese
150 g Low-fat curd
150 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp colourful pepper and basil

Directions

1
Wash potatoes thoroughly and cook in boiling salted water for about 20 minutes. In the meantime, drain the artichokes on a sieve. Wash the tomatoes and cut them into slices. Clean and wash the salad and pluck into bite-sized pieces. Roast pine nuts in a pan without fat until golden brown. Peel garlic and press it through a garlic press.
2
Puree garlic, olive oil, 75 g olives and cheese with the hand blender, stir in curd and yoghurt and season with salt and pepper. Drain and rinse the potatoes, remove the skin and let them cool down a little. Cut the potatoes into slices. Mix potatoes, tomatoes, artichokes, remaining olives, lettuce and pine nuts, arrange on a plate, spread some dip on top. Sprinkle with pepper to taste and serve garnished with basil. Add the rest of the dip extra