Summary

Ingredients

• g 1,200 potatoes, waxy
• 0.5 ½ cucumber (s)
• 1 onion (s)
• 2 cloves garlic)
• 1 apple
• 1 red pepper (s)
• 100 g cherry tomato (s)
• 3 tablespoon lemon juice
• 5 tablespoon sunflower oil
• 2 teaspoons agave syrup or 1 teaspoon sugar
• 3 stalks thyme, fresher
• 2 tablespoon heavy cream
• salt and pepper

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Instructions

1. Cook the potatoes unpeeled and leave to cool. Remove the seeds from the tomatoes, cucumber, bell pepper and the apple and cut into small pieces. Peel the onion, chop it finely and mix it with the vegetables that have already been cut.
2. Pluck the leaves from the thyme and whisk together with the oil, lemon juice, agave syrup, cream, salt and pepper to make a dressing. Peel and squeeze the garlic cloves and add the juice to the dressing. Add the salad dressing to the prepared vegetables and mix everything well.
3. Now peel the potatoes, cut into fine pieces and add to the salad. Finally, mix the salad well again and let it steep for at least half an hour in a cool place. Before serving, season again with a little salt, pepper and lemon juice if necessary.