Potato and parsley salad

Name: Potato and parsley salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 30 g Bulgur (pre-cooked wheat groats); 1/2 TEASPOON Vegetable broth; 1 medium onion; 3-4 (approx. 300 g) Tomatoes; 2 Federation Parsley; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp salt, pepper, some sugar; 7-10 Tbsp possibly ground coriander; 4 TABLESPOONS Oil (e.g. olive oil)

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg waxy potatoes
30 g Bulgur (pre-cooked wheat groats)
1/2 TEASPOON Vegetable broth
1 medium onion
3-4 (approx. 300 g) Tomatoes
2 Federation Parsley
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp salt, pepper, some sugar
7-10 Tbsp possibly ground coriander
4 TABLESPOONS Oil (e.g. olive oil)

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Quench, peel and let cool down. Then cut into even slices
2
Bring the bulgur to the boil in a good 1/8 l water, stir in the stock. Cover and leave to swell for about 15 minutes. Pour over the potatoes and leave to stand for at least 30 minutes
3
Peel and chop the onion. Wash, clean, quarter and finely dice the tomatoes. Wash parsley, shake dry. Pluck off the leaves and chop finely
4
Mix lemon juice, salt, pepper, sugar and coriander. Stir the oil well. Carefully mix the potatoes, onion, tomatoes and parsley with the marinade and leave to stand for about 30 minutes. Season the salad to taste again. Served with pickled sheep's cheese with olives
5
Drink: mineral water