preparation

Cook the potatoes with the skin on in plenty of salted water. Strain and roughly quarter with the peel. Clean and peel the onion and cut it into fine rings. Wash the parsley, shake dry and chop very finely.

Heat the olive oil in a pan and fry the potatoes in it. Add the onion and parsley and fry briefly. Distribute the potatoes and onions on plates.

Wash and halve the tomatoes. Add the tomatoes to the potatoes and garnish with the chili peppers. Season the potato salad with plenty of salt and pepper.

dressing
Wash and clean the chili peppers and chop very finely with the garlic. Mix with the remaining dressing ingredients and stir well. Marinate the potato salad with the dressing and serve garnished with fresh basil and a few sprigs of thyme.

Tip:
If fresh potatoes are used, they can be enjoyed with their skins on. Be sure to peel potatoes that are stored for a long time!