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Crunchy Italian potato salad
Crispy wedges with kalamata olives, tomato and red onion. Deliciously fresh, Mediterranean and quick to prepare. Ideal as a salad or summer side dish.
Side or main course
Salad
2 persons
15 minutes
Ingredients:
- 150 g crunchy Italian wedges
- 50 g kalamata olives
- 1 red onion
- 6 tomatoes
- Splash of olive oil
- Handful of fresh flat parsley
- Pinch of salt and pepper
Preparation
Step 1. Preheat the oven to 200 degrees Celsius. Bake the crunchy wedges within 5-10 golden yellow.
Step 2. Chop the red onion and parsley finely and the tomatoes into 4 quarters.
Step 3. Let the wedges cool well and then mix all the ingredients together with some olive oil and top with the parsley, salt and pepper.