It is not necessary to complicate to create an appetizing menu. This potato salad and cherrys it is perfect at this time of year to start any meal. Serve it with a chuequito of aubergine pate and a baked fish and you will have an ideal menu for the weekend.
The potato and cherry tomato salad has no mystery and that is what I intended this time. You can have it ready in five minutes once you've cooked the potatoes. You can do it in water, in a traditional way or in the microwave, depending on what seems most comfortable to you.
I have also added olives and red onion to the salad. If it seems very simple, you can also incorporate capers, raisins or some dried fruit to complete it. And decorate it with some fresh mint or basil leaves. Yourselves! Everything is testing.
The recipe
- 2 cooked potatoes
- 24 cherry
- ½ small red onion
- 16 olives
- Extra virgin olive oil
- Vinegar
- Sal Island
- Black pepper
- Dried oregano
- We peel the cooked potatoes and we cut them into bite-sized pieces.
- We place the potato pieces together with the cherrys split in half in a salad bowl.
- Then add the onion julienne and the olives well drained.
- We season and add a pinch of dried oregano.
- We water with a splash of oil olive and another vinegar.
- Mix and serve the potato and cherry salad