Mediterranean potato salad

Ingredients for 4 servings:

• 500 g potatoes, waxy
• 1 large bell pepper(s)
• 1 zucchini
• 2 shallots
• n. B. olives
• 1 sprig(s) rosemary
• 2 sprigs of thyme
• 1 bay leaf
• 50 ml beef stock or vegetable broth
• 1 tsp mustard
• olive oil
• Vinegar, good
• salt and pepper
• 1 pinch(s) of sugar

Instructions

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

light potato salad with peppers, zucchini, shallots, olives and herbs

Boil the potatoes with their skins on and let cool. Cut the bell peppers, zucchini, and shallots into bite-sized pieces. Sauté them in a pan with a little olive oil and the herbs until al dente, then season with sugar, salt, and pepper. Peel the cooled potatoes and cut them into bite-sized pieces. Thinly slice the olives. Mix the stir-fried vegetables, potatoes, and olives (amount as desired; I always use a small handful) in a large bowl. Mix the beef stock, mustard, a few splashes of vinegar, and a little olive oil, pour over the salad, and marinate for at least 30 minutes, or overnight if desired. Then season again with salt and pepper. The salad goes well with grilled meat and fish.