Ingredients
- 800 g waxy potatoes
- 1 red onion
- 3 cloves of garlic
- 3 tbs capers
- 2 tbs white wine vinegar
- 4 tbs lemon juice
- 5 tbs olive oil
- salt, pepper
- 100 g black pitted olives
- 3 stalks parsley
Preparation
1. Wash the potatoes, then place them in the Softiera insert. Pour 150 ml of water into the pot and place the Softiera insert inside it. Cover with the Secuquick softline and close the lid.
2. Heat the pot on highest level up to the soft window, switch low level and cook for approx. 13 minutes in the soft area. At the end of the cooking time, depressurize the pot and remove the Secuquick.
3. Peel and mince the onion and garlic, then mix with the capers, vinegary, lemon juice and olive oil. Season to taste with salt and pepper.
4. Halve or quarter the potatoes. Slice the olives into discs. Mix them both in a bowl with the dressing, then let the salad rest for at least 1 hour to absorb the flavors.
5. Remove the parsley leaves from the stems, chop finely and sprinkle over the salad to serve.
This recipe has been tested and approved by AMC.
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