NUMBER OF SERVINGS

• Number of servings: 4

INGREDIENTS

• 500 grams waxy/firm texture potatoes
• 1 red onion
• 2 tablespoons white wine vinegar
• 1 clove of garlic
• 6 tablespoons olive oil
• 4 tablespoons marjoram
• 1 jar of black olives (approx. 200 grams drained weight)
• salt and pepper

METHOD OF PREPARATION

• Scrub the potatoes clean.
• Halve the potatoes and boil in water with a pinch of salt until done.
• Cut the red onion into thin rings.
• Then mix the onion and vinegar and allow to rest for approx. 5 minutes.
• Finely chop the marjoram and press the garlic.
• Add the garlic, oil and marjoram to the vinegar and beat with the whisk until thick; add salt and pepper to taste.
• Drain the olives and slice them thinly.
• Drain off the potatoes in a colander and spoon the warm potato pieces and the sliced olives through the dressing.
• Set the mixture aside at room temperature for approx. 1 hour to allow the flavours to be absorbed.
• Divide the salad on the plates, enjoy!

TIPS

This dish is also the perfect start for a summer season main course salad. Add a tin of tuna or slices of smoked chicken, for example. A delicious side dish for a barbecue or grilled dishes!