Parli Potatoes with Sweet-and-Sour Tomme

Preparation/cooking time: ca. 45m

For 2 people

Nutritional Information

Contains 673 Kcal


  • 400 g potatoes Parli (ProSpecieRara)
  • water, boiling
  • 2 tbsp. white balsamic vinegar
  • 2 tbsp. rapeseed oil
  • 1 tbsp. hazelnut oil
  • 2 tsp. liquid honey
  • salt and pepper to taste
  • 50 g lambs’ lettuce
  • 2 Tomme cheese (approx.100 g each), pricked with a fork
  • 2 tbsp. hazelnuts, roasted, cut into thin slices
  • a little mixed peppercorns from the mill

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  • Place the Parli potatoes in an uncovered pan of boiling water, just enough to cover the potatoes, and cook for approx. 30 mins. until soft, keep warm.
  • Thoroughly combine the balsamic, hazelnut and rapeseed oil and honey, season.
  • Plate up the Tomme cheeses. Peel the potatoes and place alongside. Divide the nut salad onto the plates. Drizzle a little dressing over the salad and the remainder over the Tommes. Scatter over the nuts and pepper.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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