Potato-Paprika-Salad

Name: Potato-Paprika-Salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 4 Peppers; 7-10 Tbsp (e.g. yellow and green); 80 g paprika-filled olives; 1 medium onion; some stem(s) Basil; 7-10 Tbsp and thyme; 6-8 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, 1 pinch of sugar; 7-10 Tbsp Pepper; 6 TABLESPOONS Oil (e.g. olive oil); 1/2 TEASPOON Vegetable broth; 1 TEASPOON pink berries; 7-10 Tbsp (pepper-like spice)

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
4 Peppers
7-10 Tbsp (e.g. yellow and green)
80 g paprika-filled olives
1 medium onion
some stem(s) Basil
7-10 Tbsp and thyme
6-8 TABLESPOONS White wine vinegar
7-10 Tbsp salt, 1 pinch of sugar
7-10 Tbsp Pepper
6 TABLESPOONS Oil (e.g. olive oil)
1/2 TEASPOON Vegetable broth
1 TEASPOON pink berries
7-10 Tbsp (pepper-like spice)

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Drain and rinse the potatoes. Peel off the skin. Let the potatoes cool down
2
Clean, wash and cut the peppers into rhombs or cubes. Cut olives in half. Peel and chop onion. Wash basil and thyme, shake dry and chop finely. Mix vinegar, onion, salt, sugar and pepper. Fold in the oil
3
Cut the potatoes into slices. Bring the stock to the boil in 1/8 l water. Steam the peppers for 3-4 minutes. Mix with the potatoes in a large salad bowl. Leave to stand for about 30 minutes.
4
Add the marinade, olives and herbs to the salad. Season to taste and serve. Sprinkle with pink berries if necessary and garnish with a little basil
5
Drink: cold beer