Make this a couple of hours before dinner, keep it in the fridge and I promise you this recipe is gonna be a keeper for the rest of this summer!
Usually I don't measure the ingredients, and it's not that important in this salad. A little more or less, it still will taste yummylicious, so that's good news for the uncertain cooks among us!
The only thing that is important, is your choice of potatoes. Choose potatoes that will stay firm after cooking. Boil them, with the skin on, for 25 minutes and let them cool. It's easier to peel them when they have cooled off. A trick I use is an old, clean, towel. Rub the potato and the skin will go off easy and the potatoe won't break or fall apart. Cut them into not too small cubes.
In the meantime, boil 2 eggs for 10 minutes and let them cool.
In a bowl mix half a cup of sour cream with 4 tablespoons of the best olive oil you can get, one garlic (use a garlic press), some pepper and salt and give it a few stirs, just enough to get a smooth dressing.
Then it's time to chop chop!
What do you need:
green olives, capers, shallot, another clove of garlic, fire roasted red bell pepper, parsley and the boiled eggs.
Mix all the ingredients, put it in the fridge for at least 2 hours and here is the result:
When it's dinner time, put some meat on the grill like skewered beef (recipe will follow this week so stay tuned!), steak or whatever you're in the mood for and dinner is ready!