Light potato salad

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 1 large onion(s)
• 125 ml vegetable stock
• 60 ml herbal vinegar
• 1 tsp sugar
• Salt and pepper, white
• 200 g corn kernels, from the can
• 150 g peas, frozen or fresh
• 1 bell pepper(s), red
• dill
• Parsley, flat
• 1 tbsp mayonnaise
• 150 g sour cream
• ½ tsp mustard, hot
• 2 tbsp lemon juice
• 1 tsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

fresh potato salad with corn, peas and peppers

Boil the potatoes with their skins on. Peel and finely dice the onion, then bring to a boil with the broth, vinegar, sugar, salt, and pepper. Peel the potatoes, slice them, and place them in a bowl. Pour the vinegar over them and let them simmer for about 1 hour. Meanwhile, trim the bell pepper and dice them. Drain the corn kernels. Briefly pour hot water over any frozen peas. Finely chop the parsley. Make a dressing from mayonnaise, sour cream, mustard, lemon juice, and sugar. Mix all ingredients thoroughly.