Potato Salad with Olives and Sheep Cheese

Ingredients

• 800 g new potatoes
• 100 g olives (black and green)
• 200 g tomatoes (pickled in oil)
• 1 bunch Basil
• 150 g Feta
• 2 yellow bell peppers
• 2 Garlic cloves
• 4 tbsp wine vinegar
• Sea salt
• freshly ground pepper

Instructions

1. 1.

   Wash the potatoes, halve them, and boil for about 25 minutes until tender. Let cool.

2. 2.

   Coarsely chop the tomatoes and reserve 6 tbsp of their oil.

3. 3.

   Tear off basil leaves from the stems.

4. 4.

   Wash, halve, deseed, and roughly dice the bell peppers.

5. 5.

   Peel the garlic cloves and finely mince them.

6. 6.

   Whisk the vinegar with the reserved tomato oil, then combine with potatoes, olives, tomatoes, basil, peppers, and garlic. Sprinkle crumbled feta on top. Season with salt and pepper to taste before serving.