Colorful potato salad with mango slices

Ingredients for 6 servings:

• 6 medium-sized potatoes, waxy
• 2 m.-large cucumber(s)
• 1 tomato pepper, red
• 10 small onions, red
• 1 large mango(s)
• 5 tbsp orange juice
• 5 m.-sized garlic cloves, fresh
• 5 tsp beef broth, instant
• 5 tbsp rice wine vinegar, Chinese, mild, white
• 6 tbsp celery leaves, fresh or frozen
• 1 tbsp oregano
• 1 tsp black pepper, freshly ground
• 1 tsp nutmeg, freshly grated
• 3 tbsp dill, fresh or frozen
• 6 tbsp oil, neutral
• 2 pinches of cayenne pepper for sprinkling
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Rest time approx. 8 hours 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 9 hours 25 minutes

a sweet and spicy, slightly fiery potato salad, a hit at every party

Boil the potatoes unpeeled the night before, let them cool, and then chill them unpeeled in the refrigerator overnight. Peel the cold potatoes and cut into approximately 4 mm thick slices. Wash the cucumbers and decapitate both ends. Peel the cucumber zebra-style, halve lengthwise, remove the seeds, and cut diagonally into approximately 5 mm thick slices. Halve the tomato peppers lengthwise, remove the stems, membranes, and seeds. Cut the halves lengthwise into 1 cm wide strips and crosswise into 2 cm long pieces. Decapitate both ends of the onions, peel the onions, and slice them thinly. Wash and peel the mango, fillet the flesh into approximately 5 mm thick slices, and chop these into approximately 3 x 4 cm pieces. Decapitate both ends of the garlic cloves, peel the cloves, and press them through a garlic press. Place all the dressing ingredients in a suitable bowl and mix. Layer the salad ingredients in a larger bowl. First, add a layer of potato slices, then a layer of cucumber slices, then tomatoes, peppers, onions, and then mango slices. Repeat this process until all the ingredients are used up. Drizzle with the dressing and let it sit for 5 minutes. Then, toss the salad and let it sit for 15 minutes. Toss the salad again, divide it among the serving bowls, garnish, and serve.