Potato and tomato salad

Ingredients for 4 servings:

• 750 g potato(s), small, waxy ones
• 500 g date tomatoes
• 4 spring onions with thicker white part
• 100 ml vegetable stock
• 4 tbsp white wine vinegar
• ½ tsp sugar
• some salt
• some black pepper, freshly ground
• ½ tsp mustard, medium hot
• 4 tbsp olive oil
• 2 bunches of basil

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

with mustard vinaigrette

Wash the potatoes thoroughly and cook in a large pot of boiling, lightly salted water for about 15 to 20 minutes. Rinse and halve the tomatoes. Trim and rinse the spring onions, then slice only the white parts into thin rings. Reserve the green parts for another purpose. For the vinaigrette, combine the vegetable stock with the white wine vinegar and mustard, then whisk in the olive oil and season the vinaigrette with a little salt, sugar and a few grinds of freshly ground black pepper. Drain the potatoes, let them evaporate briefly, then rinse, peel and halve them. In a large salad bowl, toss them with the tomatoes, spring onions and vinaigrette and let them stand for at least 30 minutes. Rinse the basil, shake dry, cut the leaves into strips and mix into the salad. Season again to taste and then serve.