Lukewarm potato salad with fried vegetables

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly, cover and cook in boiling water for 15-20 minutes. In the meantime, clean and halve the mushrooms. Clean, wash and slice the peppers. Clean and wash the zucchini, cut in half lengthwise and cut into slices. Halve garlic cloves. Wash the rosemary, dab dry and pluck coarsely.

2. 2

   Drain the potatoes, rinse with cold water and let them cool down a little. Peel potatoes and cut into slices. Heat 2 tablespoons of oil in a large frying pan. Fry the mushrooms for 4-5 minutes while turning them, remove them. Add 4 tablespoons of oil to the pan. Fry peppers, zucchini, garlic and rosemary for 4-5 minutes. Add the mushrooms, season everything with salt and pepper, heat up strongly and sprinkle with sugar. Let them caramelize. Deglaze with vinegar and stock. Mix vegetables with stock and potatoes in a large bowl and let it stand for about 10 minutes. In the meantime wash oregano, dab dry, remove leaves and fold into the salad.

3. 3

   Fry peppers, zucchini, garlic and rosemary for 4-5 minutes. Add the mushrooms, season everything with salt and pepper, heat up strongly and sprinkle with sugar. Let them caramelize. Deglaze with vinegar and stock. Mix vegetables with stock and potatoes in a large bowl and let it stand for about 10 minutes. In the meantime wash oregano, dab dry, remove leaves and fold into the salad. Season again with salt, pepper and sugar. Arrange on plates

4. 4

   Waiting time approx. 10 minutes

Nutrition Facts

KCAL
290 kcal

CARBS
29 g

FATS
16 g

PROTEINS
6 g