Crisp, colorful, hearty potato salad Sanur Beach

Ingredients for 4 servings:

• 5 potatoes, mainly waxy
• 1 m.-large salad cucumber(s), slim, seedless
• 6 small onions, red
• 1 small bell pepper(s), green
• 1 small bell pepper(s), red
• 1 Pepper, red, long, mild
• 1 small chili pepper(s), green, fresh or frozen
• 2 medium-sized garlic cloves, fresh
• 8 g vegetable stock powder
• 20 g orange juice
• 3 tbsp white wine vinegar
• 1 tbsp black vinegar, Chinese
• 1 tbsp lemon juice
• 1 tsp, levelled black pepper, freshly ground
• 2 pinches of nutmeg, freshly grated
• 4 tbsp sunflower oil
• 1 tbsp sesame oil, light
• e.g. Dill, fresh
• n. B. flowers and fruits

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

A mixed salad with cucumbers, peppers, and onions. Garnished with dill and passionflower. Recipe from Bali, Indonesia.

Wash the potatoes and boil in their skins for 20-30 minutes, then let them cool, peel, and trim. Cut them crosswise into approximately 5mm thick slices. Wash the cucumber, cut off both ends, peel them zebra-style (leaving narrow green stripes), and cut them crosswise into 5mm thick slices. Cut off both ends of the small red onions, peel them, and slice them thinly. Wash the bell peppers, quarter them lengthwise, and remove the stalks, seeds, and white membranes. Cut the quarters into thirds lengthwise and cut them crosswise into approximately 3cm long pieces. Remove the stems from the red chili peppers, wash them, halve them lengthwise, remove the seeds and membranes, and cut the halves diagonally into approximately 6mm wide pieces. Wash the small green chili, cut them crosswise into thin slices, leaving the seeds on and discarding the stalk. Cut off both ends of the garlic cloves, peel them, and press them with a garlic press. Add the remaining ingredients up to the nutmeg. Combine the two oils and set aside. Mix the dressing (without the oils) with the prepared ingredients and let it rest for at least 30 minutes. Then season the salad with salt and freshly ground black pepper. Mix in the oils, divide among the serving bowls, garnish, serve, and enjoy.