Summer potato salad with tomatoes and spring onions

Ingredients for 2 servings:

• 500 g potatoes, waxy, cooked, peeled, sliced
• 1 bunch spring onion(s), light green part only, cut into rings
• 250 g cherry tomatoes, date tomatoes or vine tomatoes, halved or quartered
• 1 tbsp red wine vinegar
• 1 pinch(s) of paprika powder (rose pepper)
• 2 tsp honey, mild or sugar
• 1 tbsp rapeseed oil
• 1 tbsp olive oil
• 2 tsp, leveled mustard
• ¼ tsp black pepper, freshly ground
• ¼ tsp coriander, ground.
• 1 tsp salt
• 150 ml vegetable stock, meat stock or granulated stock

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

tastes good with baked cheese – also suitable as a side dish to grilled food

Boil the potatoes. Meanwhile, prepare the marinade. In a bowl, whisk the vinegar with paprika, honey, oil, vinegar, mustard, pepper, coriander powder, and salt until creamy. Stir in the spring onion rings and tomato halves/quarters. Add the potato slices and mix everything well with the vegetable/meat broth. Serve with baked Camembert or feta, pancakes, grilled meats, fish, or fried eggs, fresh bread, or pancakes, as desired.