Potato salad – a quick recipe
1 tbsp olive oil
1 small onion, thinly sliced
½ x 7,05 oz of can cherry tomatoes
1 garlic clove, crushed
1,76 oz of roasted red pepper, from a jar, sliced
5,29 oz of new potato, halved if large
0,45 oz of black olive, sliced
handful basil leaves, torn
1 tsp oregano, fresh or dried
This potato salad is the perfect side dish for a barbecue, helping to make your meal just that a bit tastier and healthier!
Heat the oil in a saucepan, add the onion and boil for 5-10 minutes until it is soft. Add the garlic and oregano and cook for 1 minute and afterwards add the tomatoes and peppers. Season well and simmer for 10 minutes.
At the same time, cook the potatoes in a salt water tray that boils for 10-15 minutes until it is auctioned. Drain well, mix with sauce and serve warm, sprinkled with olives and basil.
Potato is a native plant from Peru brought to Europe by conquistadors around 1536.
Since it was not known exactly which part of the plant was edible; Europeans suffered serious poisoning from fruit consumption.
Some interesting things you did not know about potato:
Contrary to what most people think, potato is one of the most nutritious vegetable. For example, a medium sized potato contains 45% of the recommended daily vitamin C dose, it is rich in vitamin B6, fiber and many other minerals and vitamins.
In fact, potatoes are the best and cheapest source of potassium – a potato has more potassium than a banana, a tomato, a portion of broccoli or an orange.
On average, every man on the planet consumes about 33 kilos of potatoes per year.
In 1995 the potato became the first crop to grow in space on the Columbia.