Potato salad with carrots

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 4 large carrots
• 1 bunch of chives
• 2 tbsp olive oil
• 200 ml vegetable stock
• 4 tbsp olive oil
• 4 tbsp apple cider vinegar
• ½ tsp salt and pepper, ground (if possible, colorful from the mill)
• 1 tsp honey

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

fast, cheap and healthy

Wash the potatoes and boil them with their skins on. Peel them while they’re still warm and cut them into quarters, eighths, or slightly thicker slices, depending on the size. Peel the carrots and cut them into thin sticks. Heat 2 tablespoons of olive oil in a pan and briefly fry the carrots. Deglaze with the vegetable stock and simmer for 5 minutes. Then add the carrots and the stock to the potatoes. Chop the chives and add them as well. Now make a vinaigrette from olive oil, apple cider vinegar, salt, pepper, and honey and drizzle over the salad. Mix gently and let it sit for 30 minutes.