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Potato salad with vinegar and oil

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Ingredients for 4 servings:

  • 1 kg potatoes, waxy
  • 1 ½ bell peppers
  • 90 g gherkins
  • 8 tomatoes, dried
  • 4 tbsp wine vinegar
  • 3 tbsp olive oil
  • 1 tsp mustard
  • 200 ml vegetable stock
  • some pepper, ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian, vegan

Peel the potatoes, slice them, and then boil them. Chop the vegetables. Combine the potatoes and vegetables in a bowl. For the dressing, combine the wine vinegar, olive oil, and mustard in another bowl. Then, pour in the vegetable stock. Season the dressing with pepper. Combine the potato and vegetable mixture and the dressing in a bowl and season again with pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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