Colorful salad with potato croutons

Name: Colorful salad with potato croutons
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Garlic clove; 4 TABLESPOONS Wine vinegar; 4 TABLESPOONS Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 6 pickled anchovy fillets (glass); 5 TABLESPOONS Olive oil; 600 g waxy potatoes; 1/2 green, yellow and red peppers; 1 Onion; 150 g Lamb's lettuce

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Garlic clove
4 TABLESPOONS Wine vinegar
4 TABLESPOONS Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Honey
6 pickled anchovy fillets (glass)
5 TABLESPOONS Olive oil
600 g waxy potatoes
1/2 green, yellow and red peppers
1 Onion
150 g Lamb's lettuce

Directions

1
For the dressing, peel the garlic and dice finely. Whisk vinegar, stock, salt, pepper and honey. Add anchovies and garlic and puree finely with a hand blender. Add 3 tablespoons of oil drop by drop.
2
Peel, wash and dice the potatoes. Heat 2 tablespoons of oil. Fry the potatoes for about 5 minutes while turning. Season with salt and pepper. Clean, wash and cut the peppers into strips.
3
Peel onion and cut into rings. Clean the salad, wash thoroughly and spin dry. Mix salad, onion and paprika and arrange on a plate with potatoes. Drizzle with dressing. Add remaining potatoes.