John Myers
Ingredients for 4 servings:
- 5 m.-sized potatoes
- ½ cucumber(s)
- 8 cocktail tomatoes
- 1 bell pepper(s)
- some salt and pepper
- tbsp honey
- some vinegar
- some oil
- 1 tbsp mustard
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes
simple and vegetarian, perfect as a side dish or with green sauce
First, boil the potatoes and cut them into the desired size. Quarter the cherry tomatoes, deseed the cucumber, and dice the cucumber and bell pepper. Make the honey-mustard vinaigrette with the remaining ingredients. Place everything in a measuring jug and blend with a hand blender until you get a smooth, homogenous texture. If it’s too thick, simply thin it with a little water. Fry the potatoes in a pan. When the desired browning is achieved, add the diced vegetables. Cook for only about 2 minutes so the vegetables are still crunchy. Add the honey-mustard vinaigrette and let it simmer for another 2 minutes at low heat. This goes particularly well with green sauce or a herb dip. Delicious hot or cold. Also as a side dish to fish or meat.
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