Kida's potato salad

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 125 g mini mozzarella
• 250 g cherry tomatoes
• 2 small carrots
• 2 eggs, hard-boiled
• 2 tbsp sunflower oil
• 3 tbsp balsamic vinegar, light
• 5 tbsp water
• 1 tbsp herbs (salad fine)
• 2 tsp vegetable stock powder
• 1 tbsp chives, dried

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours

Peel and slice the potatoes. Rinse briefly and cook as usual. In the meantime, wash and quarter the tomatoes, peel and grate the carrots and quarter the mozzarella. For the dressing, put the sunflower oil, balsamic vinegar, water, salad dressing, chives and vegetable stock powder in a shaker and shake. When the potatoes are ready, rinse them in cold water in a sieve and add to the chopped ingredients in the bowl. Pour the dressing over the potatoes and mix everything together. Finally, peel the eggs and slice them with an egg slicer to garnish. I always make the potato salad the night before so it can sit in the fridge for a while. But 1-2 hours is enough.