Provençal potato salad

Ingredients for 6 servings:

• 700 g potatoes, boiled, peeled, sliced
• 1 clove(s) garlic
• 500 g celery
• 4 bell peppers (yellow+green)
• 6 m.-large tomato(s)
• 1 jar green olives, pitted
• 200 ml vegetable stock
• 8 tbsp olive oil
• 4 tbsp Balsamic vinegar bianco
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

with fresh tomatoes

Clean the celery and slice it thinly; dice the bell peppers and garlic; cut the tomatoes into eighths; drain the olives. Sauté the garlic, celery, and diced bell peppers in 3 tablespoons of olive oil for 5 minutes, deglaze with vegetable stock, and pour the vegetable/stock mixture over the potatoes. Let it marinate for 30 minutes. Mix the remaining oil, vinegar, salt, pepper, and a little sugar into a salad dressing and fold in the tomatoes and olives. Season to taste. Delicious with grilled chicken thighs.