Summary

Ingredients

• 1 kg potato (s), waxy
• 4 bell pepper (s), (yellow and red)
• 80 g olives, stuffed with paprika
• 1 medium onion (s)
• Basil and thyme, each with a few stems
• 6 tablespoon vinegar (white wine vinegar)
• salt
• 1 pinch (s) sugar
• Pepper or lemon pepper
• 6 tablespoon olive oil
• 0.5 teaspoon ½ vegetable stock, (instant)
• 1 teaspoon berries, pink

Print Recipe Pin Recipe

Instructions

1. Wash the potatoes and cook in boiling water for about 20 minutes. Drain and rinse potatoes. Peel off the shell. Let the potatoes cool down.
2. Clean, core, wash and cut the peppers into diamonds or cubes. Halve the olives. Peel onions and cut them into fine pieces. Wash the basil and thyme, shake dry and cut everything finely except for a little basil.
3. Mix the vinegar, onion, salt, sugar and pepper together. Beat the oil under it.
4. Cut the potatoes into slices. Bring the broth to a boil in 1/8 liter of water. Cover the paprika and cook for 3-4 minutes. Take out and drain well. Mix with the potatoes in a large bowl. Let it steep for about 30 minutes.
5. Fold the marinade, olives and herbs into the salad. Season well with salt and pepper and serve. Sprinkle with pink berries and garnish with the rest of the basil.