McMoe's colorful Tex-Mex potato salad

Ingredients for 4 servings:

• 800 g potatoes, small, new
• Sea salt
• Black pepper, freshly ground
• 2 onions, red
• Garlic clove(s), approx. 1 to 2
• 4 pointed peppers, red, yellow, green and orange
• 300 g cherry tomatoes, colorful
• 1 chili pepper(s)
• 3 tbsp olive oil
• 200 ml vegetable stock
• 4 tbsp balsamic vinegar, light or apple cider vinegar
• 1 tbsp Allspiceón de la Vera (dulce or picante)
• some chives
• some chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

e.g. as a main course with dip and baguette or as a side dish to the barbecue buffet

Wash the potatoes thoroughly, pat dry, and halve them. Spread them on a baking tray lined with baking paper, season with salt and pepper, and roast in a preheated oven at 200°C (top/bottom heat) or 175°C (fan oven) for about 30 minutes. Peel the onions, halve them, and slice into strips. Peel the garlic cloves and finely dice them. Wash the pointed peppers, pat dry, trim, cut lengthwise, remove the seeds, and cut into strips. Wash the cherry tomatoes, pat dry, trim, and halve them. Rinse the chili pepper, pat dry, trim, and cut into thin rings, with or without the seeds, or finely dice them. Heat the olive oil in a large non-stick pan and sauté the onions, garlic, pointed peppers, and chili for about 4 minutes, stirring constantly. Be careful not to let the garlic brown! Then deglaze with the vegetable stock and simmer over low to medium heat for about 4 minutes. Remove the potatoes from the oven and place them in a large salad bowl. Top with the pointed pepper, onion, garlic, and chili mixture from the pan. Fold in the halved cherry tomatoes, and season the salad with sea salt, pepper, vinegar, and Pimentón de la Vera. Then arrange the salad on a platter and garnish with chives and chili flakes, if desired. Serve with a date dip, spring quark, or tzatziki, along with fresh baguette.