1 kg waxy potatoes cook, peel and cut into slices.
4 tbsp. Grauburgunder Wine-Vinegar blend with
salt and pepper and
1 tbsp. mustard medium hot Add
8 tbsp. vegetable stock as well as
4 tbsp. Basil Seasoning Oil
4 fresh tomatoes core and dice.
4 sun-dried tomatoes cut into stripes.
a few leaves fresh basil crush.
Mix all ingredients and leave the salad to rest for a minumum of 3 hours.
40 g pine nuts roast in a dry pan and sprinkle over the salad shortly before serving.
serves 4
