Lukewarm Mediterranean potato salad

Ingredients for 2 servings:

• 500 g potato(s), waxy
• 3 pointed peppers, yellow or red
• 3 spring onions
• 2 tomatoes
• Olives from the jar
• Capers from the jar
• Thyme, fresh
• Herbs, Italian freshness
• olive oil
• Balsamic vinegar
• Honey or agave syrup
• salt and pepper
• 2 eggs, hard-boiled

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

vegetarian

Peel the potatoes, dice them, and boil them in salted water until tender. Slice the spring onions into rings and finely chop the bell peppers. Then fry them in olive oil with the fresh thyme for about 10 minutes, taking care not to let the peppers get too soft. For the dressing, mix the olive oil and balsamic vinegar and season with honey, Italian herbs, salt, and pepper. Add the diced tomatoes, capers, and olives to taste. Then you can also stir in the fried spring onions and bell pepper pieces. Drain the potatoes and fold them into the salad. Scatter two hard-boiled eggs over the finished, slightly marinated salad. Perfect for a barbecue or as a summer dinner.