Potato – Iceberg lettuce

Ingredients for 4 servings:

• 500 g potatoes
• 200 g iceberg lettuce
• 100 g tomatoes
• 1 onion(s)
• 75 ml vegetable stock
• 75 ml Balsamic vinegar, white
• Salt
• pepper
• Sugar
• 30 ml olive oil
• 50 g sunflower seeds or other seeds of your choice, roasted

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

ideal on hot summer days – nice side dish for barbecues

Peel and cook the potatoes, then slice them (I always prefer boiled potatoes; I personally think they taste best in potato salad). Trim, wash, and strip the iceberg lettuce. Trim, wash, and dice the tomatoes. Peel and dice the onion. Combine all ingredients in a bowl and mix. Bring the 75 ml vegetable stock to a boil and let it cool slightly. Then stir in the white balsamic vinegar and season with salt, pepper, and sugar. Stir in 30 ml olive oil. Pour the dressing over the salad and fold in. Finally, briefly toast the sunflower seeds in a small pan and sprinkle them over the salad.