Colorful potato salad without mayonnaise

Ingredients for 8 servings:

• 2 kg potato(s), waxy
• 3 peppers, red or green
• 4 large tomatoes
• 3 spring onions
• 1 bunch of radishes
• ½ cucumber(s)
• 250 ml vegetable broth, preferably homemade
• 1 lemon(s)
• 80 ml olive oil, virgin, cold-pressed, quantity approx.
• Seasoning(s) as desired (salt, pepper, paprika, fresh herbs: parsley, dill, arugula, etc.)
• 6 eggs, hard-boiled

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

alkaline 80:20, gluten-free, low carb

Wash and trim the vegetables. Place the potatoes in their jackets, just covered with water and seasoned with a little salt, on the stove. When the water boils, boil for about 20-25 minutes; if you use a fork, they should not be too soft. At the same time, put the eggs on the stovetop and boil them until hard-boiled, then let them cool (without eggs, the potato salad is purely alkaline). At the same time, dice the peppers and cucumber. Remove the stems from the tomatoes and dice only the flesh, leaving the liquid inside. (Good, ripe, beefy tomatoes can be diced with their firm interiors.) Finely slice the radishes and spring onions. Finely chop the herbs and arugula. Remove the still-firm, hot potatoes one by one from the pot with the cooking water. First, peel them all, then quickly slice them. Place them in a large salad bowl and pour hot vegetable broth over the still-warm potatoes. Carefully stir in the broth so that the broth can be absorbed. This takes about 10-15 minutes. Then add the chopped vegetables, lemon juice, olive oil, salt, and any other spices you like. If desired, add the diced hard-boiled eggs. Carefully fold everything in and season to taste. Let it cool; it tastes better once it’s absorbed. Notes: The quantities given for the vegetables are only guidelines; you can vary the amount; you can add or omit other varieties according to taste or availability. The more natural (organic) the vegetables, the better. Supermarket stock works too, but it must be cleaned and washed particularly well. Vegetable broth: I always have homemade vegetable broth on hand. In exceptional cases, you can use a stock cube or granulated stock, but then it wouldn’t be purely alkaline, as ready-made products are frowned upon and often contain gluten. The eggs (acid-forming) turn a purely alkaline potato salad into an 80:20 salad. It’s not quite as pure, but it tastes very good. If you want to use gherkins, then only use “lactic acid fermented” ones, which are not available in regular supermarkets, only in organic markets.