800 g firm-cooking potatoes (e.g. variety Linda or La Ratte)
salt
100 g dried cherry tomatoes (in oil)
freshly ground pepper
50 g walnut kernels
1 bunch basil
60 g parmesan
2 very fresh egg yolks
1 lemon (juice)
salt
freshly ground pepper
250 ml rapeseed oil
100 g crème fraîche
200 ml vegetable broth
Instructions
1. Peel the potatoes and cut them into small cubes. Then boil them in salted water for about 15 minutes until they are soft.
2. Meanwhile, chop the walnuts and toast them in a pan without oil. Transfer them to a bowl and let them cool. Pick the basil leaves off the stems and chop them finely. Grate the Parmesan.
3. Whisk the egg yolks with lemon juice, salt, and pepper using a hand blender. Pour the oil in a thin stream until a creamy emulsion forms. Then mix in the walnuts, basil, Parmesan, crème fraîche, and vegetable broth (see smarter tip).
4. Drain the potato cubes and let them steam for a short while. Mix them while still hot with the mayonnaise and let the salad marinate for at least 1 hour.
5. Let the tomatoes drain on kitchen paper and fold them into the salad. Taste the potato salad again and adjust with salt and pepper.
Nutrition per serving
kcal: 984
Protein: 13 g · Fett/Fat: 88 g · Carbs: 35 g
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