Petra Cavini's Oumph! Potato Salad

Petra Cavini's Oumph! Potato Salad

Petra Cavini's Oumph! Potato Salad

4-6 Persons


140 g (1/2 packet) Oumph! Thyme and garlic
1 kg potato, firm
150 g green olives
150 g black olives
100 g plant-based butter
15 g rocket

2 lemons
2 garlic cloves
1/2 red onion
2 tsp dried mint
1 tsp dried oregano
½ tsp lemon pepper
1/2 tsp curry
Olive oil for frying
Salt and black pepper
For garnishing
Fresh mint


Turn the over on to 225 degrees.

Cut the potato into four wedges and cut each wedge into three. Rest them in cold water for approx. 20 minutes. Melt the butter together with the olive oil and spices in a saucepan. Drain the water from the potatoes and put them in an oven dish with foil. Pour the seasoned butter evenly over the potatoes. Season with generous amounts of salt and pepper.
Squeeze over the lemon juice and then add the squeezed lemons to the potatoes.
Bake for 20–30 minutes.

Fry Oumph! in oil on a high heat until it has a crispy surface. Take the frying pan off the hob and press over the garlic. Finely chop the red onion and place over the potatoes in a suitable bowl. Add the remaining ingredients and stir. Put the potato salad on a serving dish and decorate with mint and lemon.