Greek Potato Salad with Sun-Dried Tomatoes

Ingredients

• 5 tbsp red wine vinegar
• 0.1 g saffron threads
• 1 tbsp honey
• 800 g waxy 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 sun-dried tomatoes
• Salt
• Pepper
• 100 g black olives (pitted, from a jar)

Instructions

1. 1.

   Warm red wine vinegar with saffron threads and honey in a small saucepan for 3–5 minutes. Remove from heat and let steep for about 10 minutes.

2. 2.

   Meanwhile, peel the potatoes and slice them.

3. 3.

   Mix olive oil with the saffron vinegar and toss with the potatoes. Let stand for about 15 minutes.

4. 4.

   While that's steeping, halve, deseed, wash, and slice the bell peppers into strips. Peel the onion and slice it into very thin wedges. Wash, dry, and pluck the parsley leaves. Roughly chop the nuts and dice the tomatoes.

5. 5.

   Mix all prepared ingredients with the potatoes and season with salt and pepper. Halve the olives and add them on top.