Mediterranean Potato Salad with Tomatoes

Ingredients

• 600 g waxy potatoes
• 400 g purple and red-skinned potatoes
• 4 tbsp rapeseed oil
• 200 g Green beans
• Salt
• 50 g sun-dried tomatoes in oil
• 100 g black olives (pitted)
• 1 Red Onion
• 2 Garlic cloves
• 2 tbsp white balsamic vinegar
• 80 ml Vegetable broth
• Pepper
• 2 tbsp freshly chopped herbs (e.g., rosemary and oregano)

Instructions

1. 1.

   Cook potatoes in boiling water for 20–30 minutes. Drain, rinse with cold water, peel if desired, then cool. Slice into wedges.

2. 2.

   Heat 2 tbsp oil in a pan. Fry the potato wedges about 10 minutes over medium heat until golden brown. Meanwhile, wash and trim green beans; blanch in salted water for ~8 minutes, then shock in ice water and drain.

3. 3.

   Slice sun‑dried tomatoes into strips. Drain olives. Peel onion and garlic; slice onion thinly and finely mince garlic.

4. 4.

   Whisk balsamic vinegar with vegetable broth, salt, pepper, herbs, and remaining oil. Taste and adjust seasoning. Combine dressing with tomatoes, olives, beans, onions, and garlic in a bowl. Fold in the potatoes. Let the salad cool to lukewarm before serving.