Betina's potato salad

Ingredients for 4 servings:

• 800 g potatoes, waxy
• n. B. Salt
• ½ jar olives, pitted
• 4 medium-sized eggs, hard-boiled
• ½ large bell pepper(s), red
• ½ large bell pepper(s), yellow
• 5 m.-large tomato(s)
• ½ m.-sized lemon(s), juice
• 2 tbsp balsamic vinegar, lighter
• 1 tbsp honey
• 4 tbsp, heaped olive oil
• 1 tsp, heaped dill, frozen
• 1 m.-sized onion(s)
• salt and pepper

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours

The day before, peel the potatoes, cut them into chunks, season with salt, and steam them for 25 minutes at 100°C. The next day, make a vinaigrette with lemon juice, vinegar, honey, olive oil, dill, pepper, and salt. Peel the onion, chop it very finely, and mix it with the vinaigrette. Cut the potatoes into slightly larger, bite-sized pieces. Halve the olives. Clean and dice the bell peppers. Mix everything with the vinaigrette. Boil the eggs until hard-boiled, then peel them. Cut the tomatoes and eggs into bite-sized pieces and carefully fold them in. Note: You really don’t need any vegetable broth for this recipe. The vinaigrette is perfectly sufficient, and the tomatoes ensure the potato salad isn’t too dry.