Potato salad from Western Samoa

Ingredients for 3 servings:

• 400 g waxy potatoes
• 1 garlic clove(s)
• 1 onion(s)
• 2 gherkins
• 4 tsp capers
• 100 g peas, soft-cooked
• ½ can corn, drained, washed, dried
• 1 bell pepper(s), green
• 100 ml broth
• 2 tsp vinegar (white wine vinegar)
• some salt and pepper
• some chili powder
• 1 tbsp mayonnaise
• 2 eggs

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a slightly different potato salad

Boil the potatoes in their jackets, let them cool, and peel them. Cut them into large cubes and place them in a bowl. Peel the garlic clove, dice it finely, and sprinkle it on top. Peel the onion, dice the gherkins, and carefully mix them into the potatoes. Add the capers, peas, and sweetcorn. Trim, wash, dry, and dice the bell pepper. Add it to the bowl with the other ingredients. Combine the vegetable stock and white wine vinegar in a saucepan and season with salt, pepper, and chili powder. Bring to a boil, then pour the stock over the ingredients in the bowl. Let it cool. Lightly coat the salad with 1 tablespoon of mayonnaise and let it stand. In the meantime, boil the eggs. Peel and quarter them, and finally add them to the salad as a garnish.