Spicy potato salad with lots of crunchy vegetables

Ingredients for 4 servings:

• 1 kg waxy trebles
• ½ cucumber(s)
• 250 g cocktail tomatoes
• 1 bell pepper(s), yellow or red
• 1 bunch of spring onions
• 4 medium-sized gherkins
• 100 g mayonnaise, homemade or a good ready-made product
• 100 g Greek yogurt
• 80 ml cucumber water
• 1 tbsp mustard, medium hot
• 1 tsp, sautéed harissa
• 2 tsp spice mix (Patata Brava), e.g. from Ankerkraut

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

perfect for hot summer days, vegetarian

Wash the new potatoes and boil them in salted water for about 20 minutes. Drain, let them evaporate, and peel and slice them while still warm. In the meantime, stir the dressing and wash, trim, and finely chop the vegetables. Carefully mix the still-warm potato slices into the dressing and let it sit for 30 minutes. Add the vegetables and mix. Serve immediately. The potato salad tastes better if it sits for a few hours.