Betty Bossi Potato Salad Maker Instructions Et Recettes page 11

Italian-style potato salad
Preparation: approx. 30 min. + approx. 20 min. to absorb the flavor | Serves 4
1 kg Waxy potatoes
Salted water, simmering
200 ml Vegetable broth, hot
1 tbsp. Coarse mustard
4 tbsp. White wine vinegar
6 tbsp. Olive oil
1 Shallot
1 Garlic clove
½ Sprig of oregano
1 Sprig of basil
½ tsp. Salt
Pepper, to taste
Per portion (¼): 328 kcal, F 19g, Ch 33g, E 5g
1. Cook the potatoes in simmering salted
water for approx. 30 min or until tender.
Peel & cut the potatoes with the Potato
Salad Maker while they are still hot, and
place them in a bowl.
2. Pour the broth over the potatoes and
leave to absorb for approx. 20 min.
3. Mix the mustard, vinegar and oil. Peel
the shallot and garlic and finely chop.
Finely chop the oregano and basil and
add to the sauce with the shallot and
garlic. Season with salt and pepper. Pour
the sauce over the potatoes and mix.
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