Mediterranean potato salad

Mediterranean potato salad

Total: 35 min. | Active: 35 min.
vegetarian, gluten-free
Nutritional value / person: 431 kcal
, Fat: 25 g
, Carbohydrate: 35 g
, Protein: 13 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

4 tbsp white wine vinegar
3 tbsp olive oil
1 garlic clove, squeezed
½ tsp salt
a little pepper

Coleslaw

800 g waxy potatoes, cooked in their skins ay-old, in approx. 1½ cm thick slices
125 g red cherry tomatoes, cut in half
60 g black olives, cut in half
1 yellow pepper deseeded, cut into thin strips
150 g cucumbers, cut in half lengthwise, deseeded, cut into 1-cm-thick slices
1 red onion, cut into rings
200 g feta, cut into approx. 1 cm cubes
½ bunch dill, torn into pieces
½ bunch flat-leaf parsley, finely chopped
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How it's done

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Dressing

In a bowl, mix the vinegar with all the other ingredients up to and including the pepper.

Coleslaw

Add the potatoes and all remaining ingredients for the dressing, mix carefully, plate up.

Good to know
Serve with: Grilled meat

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