Vegetable and potato salad

Ingredients for 3 servings:

• 350 g frozen vegetables, consisting of beans, cauliflower, carrots and peas
• 50 g potatoes
• 600 ml vegetable stock
• ½ tsp herbal salt
• 5 tbsp broth (cooking broth)
• 3 tbsp olive oil
• 2 tbsp Balsamic vinegar, white
• 1 tsp, heaped chives, rolled
• 2 tsp, heaped flat-leaf parsley, chopped
• ½ tsp herbal salt
• 1 pinch(s) of sugar
• 1 tsp Maggi
• n. B. Pepper, colored, from the mill

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes

without mayo – healthy side dish to grilled food or similar.

Dice the potatoes and bring to a boil with the vegetables, broth, and 1/2 teaspoon of herb salt. Simmer for about 5-7 minutes, until the potatoes are tender. Drain, reserving the broth, and let everything cool. For the dressing, combine all ingredients and gently stir into the cooled vegetables. Cover and let stand for about 1 hour. Season to taste before serving. Goes well with cold meat or grilled dishes.