For 4 people:
- 1 kg small new potatoes
- 4 tbsp olive oil
- 1 1⁄2 tsp sea salt
- 2 cloves of garlic
- Salt pepper
- 300 g whole milk yoghurt
- 2 tablespoons salad mayonnaise
- 8 large ones with almonds
- stuffed olives
- 16 slices bacon (breakfast bacon)
- 16 (approx. 100 g) sun-dried soft tomatoes
- 1 bunch of chives
- 2 tablespoons oil
- Lettuce leaves and olives to serve
- 16 wooden skewers
Preheat the oven (electric stove: 200 °C/convection: 175 °C/gas: see manufacturer). Wash potatoes thoroughly and pat dry. Mix with olive oil and 1 tsp coarse salt. Put on a baking sheet. Bake in hot oven for 45-55 minutes until done.
For the dip, peel the garlic, chop it roughly, sprinkle with a little salt and mash with a fork. Mix together the yoghurt, mayonnaise and garlic. Season with a little salt and pepper.
Wrap olives with 1 bacon slice each. Wrap 2 slices of bacon around each 2 sun-dried tomatoes. Wash the chives, shake dry and cut into small rolls.
Heat oil in a pan. Fry bacon olives and bacon tomatoes in it while turning until crispy. Thread onto skewers and arrange on lettuce leaves with olives. Remove the potatoes from the oven, season again with 1⁄2 teaspoon coarse salt and sprinkle with chives.
Serve the potatoes and aioli dip with the skewers.