Nectarines in potato salad

Ingredients for 1 servings:

• 120 g jacket potatoes
• 70 ml vegetable stock
• ½ shallot(s)
• 1 tbsp apple cider vinegar
• 1 tsp mustard
• 1 tbsp olive oil
• Salt and pepper, black, from the mill
• 1 pinch(s) of sugar
• ½ bell pepper(s), red
• ½ bell pepper(s), green
• ½ onion(s), red
• 2 small nectarines, ripe
• Chili flakes from the mill
• 1 tbsp chives, fresh

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 minute; Total time approx. 1 hour 16 minutes

Singles Dinner No. 224

Peel and dice the boiled potatoes. Finely dice the shallot. In a small saucepan, combine the stock, diced shallots, vinegar, and mustard and bring to a boil. Remove the pan from the heat, stir in the diced potatoes, and let the pan stand, covered, on the turned-off heat, for 30 minutes. After the resting time, stir in the oil and season with salt, pepper, and sugar. Deseed and core the two bell peppers, remove the white membranes, and cut into strips. Peel and finely dice the red onion. Mix the bell pepper and onion with the potatoes. Quarter the nectarines, remove the seeds, and cut into wedges. If the fruit is very ripe, the skin can be easily removed, but this is not necessary. Add the nectarines to the salad, season generously with chili, and fold in. Season to taste and stir in the finely chopped chives. Arrange the salad in a bowl, garnish, and serve.