Exotic-spicy potato salad with cucumber and mango pieces à la Toni

Ingredients for 4 servings:

• 2 large waxy potatoes
• 2 m.-large cucumber(s)
• 1 small carrot(s)
• 1 mango(s), fully ripe
• 6 small onions, red
• 4 medium-sized garlic cloves, fresh
• 1 Pepper, long, red
• ½ chili pepper(s), green
• 8 g beef broth (instant powder)
• 1 tsp sugar
• 2 tsp herbs de Provence
• 2 tbsp celery leaves, fresh
• 2 tbsp dill, fresh or frozen
• 4 tbsp white wine vinegar
• 6 tbsp oil
• 1 tsp black pepper, freshly ground
• ½ tsp mace powder
• ½ tsp cardamom powder
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Recipe from Lombok, Indonesia. Original title: Selada Kentang dengan Timun dan Mangga ala Toni

Wash the potatoes, boil until tender, and let cool completely, then peel and slice. Wash the cucumbers, trim both ends, peel into zebra stripes, halve lengthwise, remove any seeds, and cut diagonally into approximately 3 mm thick slices. Wash the carrot, trim both ends, peel, and julienne strips. Wash the mango, dry, peel, remove the core, and cut into approximately 1 cm cubes. Peel the small red onions and thinly slice. Deseed the chili peppers and cut into strings. Slice the small green chili crosswise into thin slices from the bottom. Sprinkle the cucumber slices with the instant beef broth and mix well. Let stand for about 30 minutes, then strain and reserve the broth and cucumber slices. Line a larger bowl with half of the potato slices. Then stack half of the cucumber slices on top. Scatter half of the julienne strips over the salad. Place the remaining potatoes on top of the cucumbers and arrange the remaining cucumber slices on top. Finally, scatter the julienne strips, pepperoni strips, onion rings, and finely chopped herbs on top. Dilute the cucumber juice with 4 tablespoons of water. Squeeze the garlic cloves and add them to the cucumber juice along with the 3 spices, chili slices, sugar, and vinegar. Mix everything well until the sugar is dissolved, then pour over the salad. Let it sit for about 5 minutes. Then add the salad oil, mix everything well, season to taste, and stir in 3/4 of the mango pieces. Let it sit for about 10 minutes before serving. Use the remaining mango pieces and the dill for garnishing.