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🍽️ Italian-style potato salad with mortadella

425 kcal · 30 min · 4 servings

Ingredients

• 1 kg new potatoes
• salt
• 2 onions
• 250 ml chicken broth (ready-made)
• 4 tbsp olive oil
• white pepper (from the mill)
• 3 tbsp balsamic vinegar
• 4 tomatoes
• 1 fennel bulb
• 1 bunch basil
• 4 slices Italian mortadella

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the unpeeled potatoes in a pot with salted water.
3. 3. Cook the potatoes for about 20 minutes until tender.
4. 4. Peel the onions and dice them into small cubes.
5. 5. Add the onion cubes to the hot potato cooking broth.
6. 6. Cook the onions in the broth for 5 minutes.
7. 7. Stir olive oil into the onion broth.
8. 8. Season the broth generously with salt, pepper, and balsamic vinegar.
9. 9. Drain the cooked potatoes.
10. 10. Peel the still warm potatoes.
11. 11. Slice the potatoes.
12. 12. Pour the hot seasoning broth directly over the potato slices.
13. 13. Let the salad marinate for 30 minutes.
14. 14. Rinse the tomatoes.
15. 15. Remove the hard stem attachment from the tomatoes.
16. 16. Cut the tomatoes into wedges.
17. 17. Clean the fennel bulb and rinse it.
18. 18. Cut the fennel into thin strips.
19. 19. Rinse the basil and shake it dry.
20. 20. Pluck the basil leaves from the stems.
21. 21. Fold the tomatoes, fennel, and basil into the potatoes.
22. 22. Roll up the mortadella.
23. 23. Garnish the salad with the mortadella.

Nutrition per serving

• kcal: 425
• Protein: 13 g · Fett/Fat: 20 g · Carbs: 46 g