Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg potato (s), waxy
- 1 small Jar pickled cucumber
- 2 red pepper (s)
- 4 carrot (s)
- 2 tablespoon sunflower seeds
- 4 tablespoon balsamic vinegar, white
- 1 tablespoon olive oil
- salt and pepper
- 150 ml vegetable stock
- some parsley, smooth
Print Recipe
Pin Recipe Instructions
- Boil or steam the potatoes, preferably the day before, peel them and cut them into slices in a large bowl.
- Cut the pickles and peppers into small pieces and add. Pour in some cucumber water.
- Peel the carrots and cut into large pieces, finely chop with the food processor or whole carrots with the hand grater
- slice finely and add. Stir in the sunflower seeds as well.
- Season to taste with vegetable stock, balsamic vinegar, olive oil, salt and pepper.
- Let it steep in the refrigerator for at least 2 hours.
- Just before serving, stir in the chopped parsley.
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