Potato Skewer Salad

Ingredients

• 800 g small waxy potatoes
• coarse Sea salt
• 200 g cocktail tomatoes
• 2 red onions
• 350 g pimentos (or small green bell peppers)
• 6 tbsp Olive oil
• pepper (ground)
• 1 tbsp Lemon Juice
• 3 tbsp white balsamic vinegar
• 1 Garlic clove
• a pinch of sugar
• 3 tbsp capers (jarred)
• 2 tbsp finely chopped parsley

Instructions

1. 1.

   Wash the potatoes thoroughly and boil for about 20 minutes in salted water. Then let them steam off a bit.

2. 2.

   Wash the tomatoes and halve them. Peel the onions and cut into wedges. Wash the pimentos, drain, and mix with 2 tbsp olive oil in a bowl.

3. 3.

   Thread the potatoes onto skewer sticks.

4. 4.

   Preheat the grill. Place the pimentos and skewers on it, turning occasionally for 4-5 minutes while seasoning with salt and pepper.

5. 5.

   For the dressing, briefly blend lemon juice with balsamic vinegar and remaining oil, peel and press the garlic into it, then season with sugar, salt, and pepper.

6. 6.

   Combine tomatoes, onions, capers, parsley, pimentos with the dressing, spread in bowls, and top with the still warm potato skewers.