Light potato salad

Ingredients for 4 servings:

• 1 head of iceberg lettuce
• 400 g tomatoes
• 1 can of corn
• 600 g potatoes
• olive oil
• Vinegar (e.g. Balsamic vinegar)
• salt and pepper
• Sugar
• 500 ml chicken broth or vegetable broth
• 2 chicken breast fillet(s), if desired
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

without mayo, fresh and light

Boil the potatoes unpeeled. Meanwhile, wash and chop the iceberg lettuce and tomatoes. Drain the corn. Peel the cooked potatoes and cut them into slices (about 0.7 cm), then let them simmer in the broth for a few minutes. Mix together equal parts oil, vinegar, and broth to make a salad dressing and season with salt, pepper, and sugar. Drain the potatoes and place them in a bowl with the lettuce, tomatoes, and corn, then pour the dressing over them. If you want to enjoy the salad as a main meal, I recommend cutting the two chicken breast fillets into bite-sized pieces, seasoning them with salt and pepper, frying them briefly, and then adding them to the salad. In summer, the salad is a wonderful addition to grilled food, but it also tastes great as a main meal!