Ingredients
Dressing
- 1/3 bunch Parsley
- 1/3 bunch Green Onion
- 1/3 bunch Parsley
- 1/4 pieces Chili pepper
- 30 gram Bulgarian pepper
- 1 tablespoon Vegetable oil
Instructions
- Boil the potatoes in a uniform. Dip the potatoes in cold water, if desired, add salt to the water, bring to a boil and cook over medium heat for about 20 minutes. The ready-to-use knife easily reaches the middle, then is brought to the end. Cool to room temperature.
- Prepare the dressing: finely chop parsley, coriander and green onions with a knife.
- Finely chop the chili pepper. Bulgarian pepper - similarly.
- Chop everything, mix and season with oil. Add salt and pepper to taste. Leave it on for 15 minutes.
- Cut the potatoes into slices. Place on a flat platter.
- Cut the onion into slices. Remove the skin in layers and put it on top of the potatoes.
- Cut the tomato into half rings and put it on top of the onion. Pour/pour (depending on the amount of oil) over the cooked filling.
- Garnish with basil leaves.