Tomato and potato salad

Name: Tomato and potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g small waxy potatoes; 80 g Pesto alla Genovesa (from the glass); 3 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 8 leaves (approx. 100 g) lollo bianco; 1 bundle (150 g) Spring onions; 400 g Tomatoes; 30 g paprika-filled olives; 40 g black olives with stone; 150 g thin slices of salami

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g small waxy potatoes
80 g Pesto alla Genovesa (from the glass)
3 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
8 leaves (approx. 100 g) lollo bianco
1 bundle (150 g) Spring onions
400 g Tomatoes
30 g paprika-filled olives
40 g black olives with stone
150 g thin slices of salami

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Drain potatoes, rinse with cold water and peel. Let the potatoes cool down. Mix pesto and vinegar, season to taste with salt, pepper and sugar.
2
Clean and wash the salad and pluck the leaves. Clean, wash and slice spring onions. Wash, clean and slice the tomatoes. Halve or slice the potatoes.
3
Drain the olives well. Mix potatoes, tomatoes, spring onions, lettuce, olives and salami slices. Pour pesto dressing over it and fold in. Arrange on plates.