Potato salad Mallorca

Ingredients for 2 servings:

• 400 g potatoes, small
• 1 m.-large cucumber(s)
• 1 avocado(s), ripe
• ¼ bell pepper(s)
• ⅛ liter broth
• 1 m.-sized onion(s)
• 1 ½ tbsp vinegar
• Salt and pepper, freshly ground
• Sugar
• 1 tsp, heaped mustard, medium hot

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 40 minutes

light, tasty and adaptable

Boil the potatoes in their jackets, drain, peel, and thinly slice. Peel the onion, finely chop, and cook in broth or water for 4 minutes. Stir in the mustard, a little salt, vinegar, and sugar. Pour this seasoned marinade over the potatoes, stir well, and let it marinate for at least 15 minutes. Thinly peel the bell pepper and cut into small cubes. Peel the cucumber in strips, cut it in half, and scrape out the core with a teaspoon, then discard it. Grate the cucumber and let it marinate with a little salt. Wash the avocado, cut it in half around the core, and scoop out the desired size flesh from the skin with a teaspoon. Mix the well-squeezed cucumber, bell pepper, and avocado into the salad. Season with pepper. After about an hour, season again with sugar, salt, vinegar, and pepper and stir in the olive oil. The salad should marinate for about an hour before serving. The salad goes perfectly with lime chicken and grilled food.