Summer potato salad

Name: Summer potato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg baby potatoes; 2 Eggs; 2 medium red onions; 5 TABLESPOONS White wine vinegar; 7-10 Tbsp (z. B. White Balsamic); 100 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 basil bunch; 5 TABLESPOONS Olive oil; 250 g cherry tomatoes; 1 (approx. 300 g) ripe avocado; 7-10 Tbsp juice of 1/2 lemon

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg baby potatoes
2 Eggs
2 medium red onions
5 TABLESPOONS White wine vinegar
7-10 Tbsp (z. B. White Balsamic)
100 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 basil bunch
5 TABLESPOONS Olive oil
250 g cherry tomatoes
1 (approx. 300 g) ripe avocado
7-10 Tbsp juice of 1/2 lemon

Directions

1
Cook potatoes with skin in boiling water for about 15 minutes. Then drain, rinse, peel and halve. In the meantime, boil the eggs in boiling water for about 9 minutes until hard, rinse with cold water, peel and peel. Peel onions and cut into rings
2
Bring vinegar and vegetable stock to the boil. Blanch the onion rings briefly in it, remove, put aside and season with salt and pepper. Pluck the basil, except for a little bit for garnishing. Puree finely with olive oil in the universal chopper
3
Cut the tomatoes in half. Halve avocado, remove stone. Peel the fruit halves and cut into pieces. Sprinkle with lemon juice and fold into the potatoes with the tomatoes and basil oil. Season and leave to stand for about 30 minutes
4
Season potato salad again and arrange on a plate. Dice eggs finely with an egg slicer and sprinkle over the salad. Garnish with remaining basil