Potato salad for the barbecue evening

Ingredients for 3 servings:

• 4 large potatoes (salad potatoes)
• 1 half red bell pepper(s)
• 150 g peas
• 150 g corn
• 1 m.-large onion(s), red
• 2 m.-large tomato(s)
• 100 ml meat broth
• 1 tbsp dill
• 2 tbsp mustard, hot
• salt and pepper
• 3 tbsp olive oil
• 2 tbsp Balsamic vinegar bianco
• some thyme
• possibly sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

very spicy – tastes good with grilled food or fresh bread

Boil and peel the potatoes. Dice the cooled potatoes, onion, bell pepper, and tomatoes and place in a bowl. Add the corn, peas, and dill. Mix the broth, mustard, vinegar, and olive oil into a marinade and season with salt, pepper, and thyme. If it’s too acidic, add 1 teaspoon of sugar. Let it steep for 20 minutes. Can be eaten lukewarm or cold—it tastes delicious with grilled meat and fish, or simply with fresh bread!