Mediterranean Potato Salad

Ingredients

• 650 g small potatoes (triplets)
• 2 sprigs Rosemary
• 1 Red Onion
• 1 Garlic clove
• 3 tbsp olive oil
• Salt
• Pepper
• 0.5 tsp sweet paprika powder
• 200 g mixed cherry tomatoes
• 1 red bell pepper
• 100 g sun‑dried tomatoes
• 80 g olives
• 1 bundle arugula (60 g)
• a handful basil leaves
• 200 g feta cheese (45% fat in dry matter)
• 2 tbsp pine nuts

Instructions

1. 1.

   Wash, rinse, and halve the potatoes. Wash rosemary, shake off excess water, pluck needles, and finely chop. Peel onion and garlic, halve them, and slice into rings. Toss the triplet potatoes with rosemary, onion, garlic, 2 tbsp olive oil, salt, pepper, and paprika on a baking sheet lined with parchment paper, then bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 20 minutes.

2. 2.

   Meanwhile wash tomatoes and halve them. Clean the bell pepper, rinse it, and cut into cubes. Roughly chop sun‑dried tomatoes and quarter olives. Wash arugula and basil, shake off water, and roughly chop. Crumble feta cheese loosely.

3. 3.

   Combine the prepared ingredients in a large bowl with the rosemary potatoes and 1 tbsp olive oil. Toast pine nuts in a dry pan until golden brown.

4. 4.

   Serve the Mediterranean potato salad on plates, sprinkled with toasted pine nuts.