Potato-Paprika-Salad

Name: Potato-Paprika-Salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes (mainly waxy); 300 g green peppers; 300 g yellow peppers; 80 g paprika-filled olives; 1 Onion; 1 potty Basil; 1/2 potty or bunch of thyme; 8-10 Tbsp White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Lemon Pepper; 6 TABLESPOONS Olive oil; 200 ml Vegetable broth (instant); 1 TEASPOON dried pink berries

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes (mainly waxy)
300 g green peppers
300 g yellow peppers
80 g paprika-filled olives
1 Onion
1 potty Basil
1/2 potty or bunch of thyme
8-10 Tbsp White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Lemon Pepper
6 TABLESPOONS Olive oil
200 ml Vegetable broth (instant)
1 TEASPOON dried pink berries

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. In the meantime, clean and wash the peppers and cut them into large lozenges. Cut olives in half. Peel onion and chop finely.
2
Wash the basil and thyme and dab dry. Strip and chop the thyme leaves from the stalks. Cut basil into fine strips, except for a little bit for garnishing. Mix vinegar, onion cubes, salt and pepper, add oil.
3
Pour the potatoes onto a sieve, rinse with cold water and remove the skin. Cut the potatoes into slices. Heat the stock in a pot and cover the pepper pieces and stew them for 3-4 minutes.
4
Add the potatoes, vinaigrette, olives and herbs and leave to cool. Season salad with salt and pepper again just before serving and arrange on a plate. Sprinkle with pink berries and serve garnished with basil.