Summary

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

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Instructions

1. Boil or steam the potatoes, preferably the day before, peel them and cut them into slices in a large bowl.
2. Cut the pickles and peppers into small pieces and add. Pour in some cucumber water.
3. Peel the carrots and cut into large pieces, finely chop with the food processor or whole carrots with the hand grater
4. slice finely and add. Stir in the sunflower seeds as well.
5. Season to taste with vegetable stock, balsamic vinegar, olive oil, salt and pepper.
6. Let it steep in the refrigerator for at least 2 hours.
7. Just before serving, stir in the chopped parsley.