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Purple potato and pepperoni salad

updated

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Ingredients for 1 servings:

  • 250 potatoes, purple
  • 50 ml vegetable broth, hot
  • 1 tsp balsamic vinegar, lighter
  • 2 peppers, red, pickled
  • 1 spring onion(s)
  • 1 pinch(s) of sugar
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan, side dish or main course

Boil the potatoes with their skins on for about 20 minutes. Peel, slice, and place in a bowl. Mix the vinegar with the vegetable broth, pour over the warm potato slices, and mix well. Finely chop the peppers. Cut the peeled spring onions into small rounds. Add both to the salad and toss to combine. Season with sugar, salt, and pepper. Cover and let stand for 30 minutes, then season to taste. Approx. 245 kcal per serving.

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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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