Potato Salad Barcelona

Ingredients for 4 servings:

• 800 g waxy potatoes
• 2 avocados
• 2 m.-sized onion(s)
• 5 m.-large tomato(s)
• 5 tbsp peanuts (unsalted)
• 2 tbsp vegetable broth (instant)
• 4 tbsp white balsamic vinegar
• ½ tsp caraway seeds
• 100 ml olive oil
• salt and pepper
• some sugar

Instructions

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

…with avocado and peanuts

Boil the potatoes with their skins on in plenty of salted water with caraway seeds for about 20 minutes until almost tender. Drain, let cool slightly, peel and slice, and place in a large bowl. Heat a little water and dissolve the vegetable stock in it, pour over the still-hot potatoes, and let stand for about 15 minutes. Halve the avocados, remove the pit, peel, and slice. Drizzle with vinegar. Peel the onion and dice finely. Wash the tomatoes, remove the stems, and cut into eighths. Add the avocado pieces and tomato eighths to the potatoes and fold in gently. Mix the olive oil with pepper, salt, and sugar, season to taste, adding more stock or a little vinegar if necessary, pour over the salad, mix everything gently, and let stand in a cool place for a while. Before serving, roughly chop the peanuts and sprinkle over the salad.