Ille's savory sweet and sour potato pieces

Ingredients for 4 servings:

• 600 g potatoes, more if needed
• 1 bunch of soup vegetables
• 1 tbsp oil
• Vegetable stock, enough to cover the potatoes and simmer!
• 1 onion(s)
• 1 bay leaf
• 1 tsp curry powder
• ½ tsp caraway powder
• ¼ jar gherkins or more (cornichons)
• 1 small chili pepper(s), red or piri-piri, finely chopped
• Vegetable broth, granulated
• Vinegar (wine vinegar)
• some parsley
• 1 leaf lovage
• 1 tsp mustard
• 1 tsp sugar
• salt and pepper
• some cucumber juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

ww – suitable

Peel the potatoes and cut into small cubes. Trim and finely dice the vegetables and onion. Fry the potatoes and vegetables in 1 tablespoon of oil, deglaze with enough vegetable stock to just cover the potatoes, and cook with the bay leaf, lovage, salt, and pepper for about 20 minutes. Lightly mash the potatoes and add the diced cucumber. Add the curry, caraway, and chili pepper (piri-piri), sugar, and a little of the cucumber juice, and season with salt, pepper, vinegar, mustard, and sugar. Simmer briefly again and let it infuse. Sprinkle some chopped parsley on top before serving. I like to serve it with a boiled egg or a Wienerle sausage. For WW: Potatoes 4 points or by the gram! per person + 0.5 points for oil!