Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g potato (s)
- 200 g iceber lettuce
- 100 g tomato (s)
- 1 onion (s)
- 75 ml vegetable stock
- 75 ml balsamic vinegar, white
- salt
- pepper
- sugar
- 30 ml olive oil
- 50 g sunflower seeds or other seeds your choice, roasted
Print Recipe
Pin Recipe Instructions
- Peel and cook the potatoes, then cut them into slices (I always prefer jacket potatoes, I personally like it best in a potato salad).
- Clean, wash and cut the iceberg lettuce into strips. Clean, wash and dice the tomatoes. Peel and dice the onion. Then put all the ingredients in a bowl and mix.
- Now bring the 75 ml vegetable stock to the boil and let it cool down a little. Then stir in the white balsamic vinegar and season with salt, pepper and sugar. Stir in 30 ml of olive oil. Pour the dressing over the salad and fold in.
- Finally, briefly toast the sunflower seeds in a small pan and sprinkle over them.
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