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Potato salad with endive
4 servings
Prepare the marinade. Beat 3 tbsp. spoons of vegetable oil with 2 tbsp. spoons of lemon juice, salt and pepper. Add finely chopped spring onions, thyme and parsley, onions, sliced, stir. Cook the potatoes for 20 minutes with the peeled garlic, bay leaf and 1 tbsp lemon juice. Chill, peel and slice the potatoes. Mix with marinade. Wash the endive and tomatoes, cut into strips and put out in oil. Mix with pickled potatoes. Sprinkle with crushed cheese before serving.
Prepare the marinade. Beat 3 tbsp. spoons of vegetable oil with 2 tbsp. spoons of lemon juice, salt and pepper. Add finely chopped spring onions, thyme and parsley, onions, sliced, stir. Cook the potatoes for 20 minutes with the peeled garlic, bay leaf and 1 tbsp lemon juice. Chill, peel and slice the potatoes. Mix with marinade. Wash the endive and tomatoes, cut into strips and put out in oil. Mix with pickled potatoes. Sprinkle with crushed cheese before serving.
lemon juice - 3 tbsp. spoons, salt to taste, pepper to taste, olive oil - 4 tbsp. spoons, green onion to taste, thyme to taste, red onion - 100 g, potatoes - 800 g, garlic - 1 wedge, endive - 1 head, dried tomatoes - 4 pcs., roquefort cheese - 80 g
