Colorful vegetarian potato salad

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 1 small jar of pickled gherkins
• 2 red bell peppers
• 4 carrots
• 2 tbsp sunflower seeds
• 4 tbsp Balsamic vinegar, white
• 1 tbsp olive oil
• e.g. salt and pepper
• 150 ml vegetable stock
• some parsley, flat

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

without mayonnaise, with carrots and peppers

Boil or steam the potatoes, preferably the day before, peel them, and slice them into a large bowl. Chop the gherkins and bell peppers into small pieces and add them. Pour in a little of the cucumber juice. Peel the carrots and chop them finely with a food processor or finely grate whole carrots with a hand grater and add them. Stir in the sunflower seeds. Season with vegetable stock, balsamic vinegar, olive oil, salt, and pepper. Let it sit in the refrigerator for at least 2 hours. Stir in the chopped parsley just before serving.