Paprika-Potato Salad

Name: Paprika-Potato Salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g waxy potatoes; 600 g red, yellow and green peppers; 200 ml Vegetable broth (instant); 3 Garlic cloves; 1 Onion; 2 pots Basil; 5-6 Tbsp White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5-6 Tbsp Olive oil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g waxy potatoes
600 g red, yellow and green peppers
200 ml Vegetable broth (instant)
3 Garlic cloves
1 Onion
2 pots Basil
5-6 Tbsp White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
5-6 Tbsp Olive oil

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. In the meantime clean, wash and cut the peppers into strips. Heat the broth in a pot, add the paprika and steam covered for about 5 minutes. Drain the bell peppers and collect the stock. Peel garlic and onion and chop finely. Wash the basil, dab dry and cut into fine strips, except for a few leaves for garnishing. Mix vinegar, garlic, onion, basil, salt and pepper.
2
Whip the oil into the mixture. Drain the potatoes, rinse with cold water and peel off the skin. Halve the potatoes and mix them warm with the vinaigrette and the strips of pepper. Add 80-100 ml broth and leave to stand for about 1 hour. Season salad again with salt and pepper. Arrange in a bowl and serve garnished with basil