Mediterranean potato salad à la Didi

Ingredients for 6 servings:

• 1 kg potatoes, new
• 1 bell pepper(s), orange
• 250 g cherry tomatoes
• 1 can of artichoke bottoms (6 pieces each)
• 30 green olives with pepper filling
• 2 tsp capers
• 2 tsp rosemary, chopped
• 200 ml vegetable stock
• 2 tbsp white wine vinegar
• 4 tbsp olive oil
• 1 tsp mustard, medium hot
• 1 tsp sugar
• 1 tsp basil, chopped
• 1 tsp oregano, chopped
• 1 tsp parsley, chopped
• n. B. Salt and pepper, black, freshly ground
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Wash the potatoes and boil without salt for 20 minutes, let them cool and peel. Cut into even slices. Drain the artichoke bottoms and quarter them. Slice the olives. Quarter the cherry tomatoes. Quarter the peppers and remove the stems, white pith, and seeds. Then cut into fine strips. Fry in a pan with 1 tablespoon of olive oil, rosemary, salt, and pepper until just tender. Place the potatoes, peppers, tomatoes, artichoke bottoms, olives, and capers in a bowl and mix well. Mix the broth with the vinegar, olive oil, sugar, herbs, and mustard to make a dressing and season with salt and pepper. Pour the dressing over the salad and mix. Let it sit in the refrigerator for at least 1 hour. Adjust seasoning if desired. Arrange on plates, grate Parmesan cheese over the top, and serve.