Potato salad with paprika

Name: Potato salad with paprika
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g waxy potatoes; 2 red and yellow peppers; 150 g Onions; 2 Garlic cloves; 7 TABLESPOONS Olive oil; 4-5 Tbsp White wine vinegar; 75 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; some stem(s) Basil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g waxy potatoes
2 red and yellow peppers
150 g Onions
2 Garlic cloves
7 TABLESPOONS Olive oil
4-5 Tbsp White wine vinegar
75 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
some stem(s) Basil

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water, peel and let cool. Clean and wash the peppers, cut them into eighths lengthwise and cut into strips.
2
Onions peel, halve and cut into thin slices. Peel the garlic and press it through a garlic press. Fry onion slices and garlic in 2 tablespoons of hot oil for about 5 minutes, add paprika and fry for another 5 minutes.
3
Lift out with a skimmer. Add white wine vinegar and vegetable stock to the frying oil, bring to the boil and season with salt and pepper. Beat the remaining oil into it. Cut potatoes into slices and fold into the salad dressing with the paprika vegetables.
4
Leave to stand for about 30 minutes. Garnish potato salad with basil leaves and sprinkle with pepper.