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🥗 Greek potato salad with dried tomatoes

392 kcal · 30 min · 4 servings

Ingredients

• 5 tbsp red wine vinegar
• 0.1 g saffron threads
• 1 tbsp honey
• 800 g waxy boiling potatoes (cooked)
• 4 tbsp olive oil
• 1 red bell pepper
• 1 yellow bell pepper
• 1 red onion
• 10 g parsley (0.5 bunch)
• 50 g pecans
• 80 g dried tomatoes
• salt
• pepper
• 100 g black olives (pitted, from the jar)

Instructions

1. 1. Put red wine vinegar, saffron threads, and honey into a small pot.
2. 2. Warm the mixture for 3 to 5 minutes.
3. 3. Remove the pot from the heat.
4. 4. Let the vinegar marinade steep for about 10 minutes.
5. 5. Peel the potatoes.
6. 6. Slice the potatoes.
7. 7. Whisk the olive oil with the saffron vinegar.
8. 8. Gently fold the oil-vinegar mixture under the potato slices.
9. 9. Let the potatoes marinate for about 15 minutes.
10. 10. Halve the bell peppers.
11. 11. Remove the core from the bell peppers.
12. 12. Wash the bell peppers.
13. 13. Cut the bell peppers into strips.
14. 14. Peel the onion.
15. 15. Cut the onion into very thin wedges.
16. 16. Wash the parsley.
17. 17. Shake the parsley dry.
18. 18. Pluck the parsley leaves off the stems.
19. 19. Chop the nuts coarsely.
20. 20. Cut the dried tomatoes into small pieces.
21. 21. Mix all prepared ingredients with the marinated potatoes.
22. 22. Season the salad with salt and pepper.
23. 23. Halve the olives.
24. 24. Place the olives over the finished salad.

Nutrition per serving

• kcal: 392
• Protein: 7 g · Fett/Fat: 23 g · Carbs: 38 g