Summary

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

1. Peel and cook the potatoes, then cut them into slices (I always prefer jacket potatoes, I personally like it best in a potato salad).
2. 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.
3. 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.
4. Finally, briefly toast the sunflower seeds in a small pan and sprinkle over them.