Mediterranean potato salad

Ingredients for 4 servings:

• 1 ½ kg potatoes (triplets), small, oblong, waxy
• 1 bell pepper(s), red
• 1 small zucchini
• 1 eggplant(s)
• 3 garlic cloves
• 200 g cherry tomatoes
• 1 large onion(s), red
• 50 g olives, black, sliced
• 50 g olives, green, sliced
• some olive oil
• salt and pepper
• 100 ml mustard (Rotisseur mustard)
• 1 tbsp mustard (Kremser mustard)
• 75 ml olive oil
• 1 tbsp Italian herbs, dried
• 1 tsp rosemary, fresh
• 1 tbsp balsamic vinegar
• 1 lime(s)
• 3 tsp cane sugar
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 40 minutes

Boil the potatoes in their jacket potatoes. Do not overcook them; they should be firm to the bite. Then cool them in cold water and then halve or cut them into large pieces. Cut the peppers, zucchini, and eggplant into bite-sized pieces and finely dice the garlic. Place everything on a baking tray and season with salt and pepper. Then drizzle with a little olive oil. Then grill in the oven on the grill setting for 10 minutes, stirring occasionally. In the meantime, finely dice the onions and halve or quarter the tomatoes. Then make the vinaigrette. Mix or puree the mustard, olive oil, herbs, lime juice, grated lime zest, balsamic vinegar, and cane sugar together and season generously with salt and pepper. Let the grilled vegetables cool. Place the potatoes in a large bowl with the onions, tomatoes, olives, grilled vegetables, and vinaigrette and mix very carefully. Then let them sit in the refrigerator for 3 hours and cool completely.