Ingredients
- 1 kg firm potatoes
- 1 onion
- 250 ml vegetable broth
- 50 ml light balsamic vinegar
- pepper
- 5 sun-dried tomatoes
- 2 tbs olive oil
- salt, pepper
- sugar
- 1/2 bunch chives
- 50 g black pitted olives
Preparation
1. Peel and cut the potatoes into thin slices. Peel and mince the onions. Add both with stock, vinegar and pepper to the pot and mix, place Secuquick softline on top and close.
2. Heat the pot on highest level up to the soft window, switch to a low level, and cook for approx. 1 minute in the soft area.
3. After cooking is finished, place the pot in an inverted lid and allow it to depressurize by itself. Then remove the Secuquick.
4. Slice the sun-dried tomatoes into strips and toss them with olive oil. Season to taste with salt, sugar and pepper, then allow to marinate for about 60 minutes.
5. Before serving, cut the chives and olives into rings, mix into the salad and serve.
Tip
- Mix up the salad however you prefer... - with crispy fried cubes of bacon, salami or boiled ham - with radishes - with a hard-boiled egg - with cocktail tomatoes - with cucumber
This recipe has been tested and approved by AMC.
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