Colorful salad with peppers, potatoes, Cabanossi, olives

Ingredients for 4 servings:

• 2 potatoes, mostly waxy
• 150 ml vegetable stock
• 3 bell peppers, green, red, yellow
• 1 onion(s), red
• 100 g Cabanossi
• 1 tbsp balsamic vinegar
• 150 g mixed leaf salad
• 100 g processed cheese, with herbs
• 100 g olives, green and black

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Peel, wash, and dice the potatoes. Cook in the broth for about 15 minutes. Stir the balsamic vinegar into the cooked potatoes and let them cool in the broth. Trim, wash, and finely chop the bell peppers. Peel the onion and slice into wedges. Thinly slice the Cabanossi. Trim, wash, and spin dry the lettuce. Mix the cream cheese with a little potato broth until creamy. Drain the potatoes. Mix the bell peppers, potatoes, onion, Cabanossi, and lettuce, and arrange on plates. Drizzle with the creamed cheese. Sprinkle with olives to serve. Serve with baguette.