Grilled potato salad

#1

vegetarian

main course

medium

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 450 g small potatoes
• spring onions
• Kalamata olives
• 3 tablespoons olive oil
• 2 tablespoons white balsamic vinegar
• 2 tbsp. lemon juice
• 1 tbsp. maple syrup
• 2 sprigs of oregano
• 4 sprigs of parsley
• 1 garlic clove
• 1 tsp. salt
• pepper
• 1 tbsp. Tomami Umami
• Pul biber
• Parmesan

INSTRUCTIONS

Boil the potatoes in salted water for about 15 minutes. Baste the spring onions with olive oil and season with salt and pepper Grill briefly, leave to cool off slightly and cut into pieces. Slice the potatoes in half, brush with olive oil, season with salt and pepper. Place on the grill with the cut side face down and grill for approx. 3-5 minutes. Chop the parsley and oregano leaves finely, cut the garlic into thin slices and mix with the olive oil, balsamic vinegar, lemon juice and maple syrup. Season with salt, pepper, Pul Biber (coarsely ground, flaked red pepper) and Tomami Umami. Mix the potatoes, halved Kalamata olives and spring onions with the dressing. Sprinkle with grated Parmesan and serve warm.