Summary

Ingredients

• 500 g potato (s), mostly waxy, cooked in the skin
• 150 g onion (s)
• 2 clove (s) garlic or more
• 2 tablespoon mustard, medium hot
• 2 teaspoons sugar, brown or honey
• 1 teaspoon salt or tablespoon granulated broth
• 1 pinch turmeric (for the nice potato color, can be omitted)
• Pepper and chilli from the mill
• 120 ml vinegar (good white wine vinegar)
• 120 ml water or white wine
• 1 tablespoon spice mixture (bruschetta or aglio olio)
• 300 g pasta (Farfalle)
• 1 bunch carrot (s), young
• 1 bunch spring onion (s)
• 0.5 ½ bunch chives in rolls or wild garlic, finely chopped
• 4 pairs sausages (Debreziner, Saitenwürstle, Frankfurter or tofu sausages)
• 250 g cherry tomato (s), there can be more
• 2 handfuls basil
• possibly oil, neutral

Print Recipe Pin Recipe

Instructions

1. Created from a breakdown, tasty and low in fat, suitable for use as leftovers.
2. Make a brew: puree the peeled onions and garlic cloves with mustard, sugar, salt, turmeric and pepper in a blender, briefly bring to the boil with white wine vinegar and water or white wine.
3. At the same time, cook the potatoes in their skins, peel them a little cooled, cut them into 1.5 mm thin slices directly into the stock while still warm, mix in briefly with 1 tablespoon of bruschetta or aglio-olio spice mixture and let it steep for 15 minutes. You can save yourself oil, as is usually the case with Swabian potato salad, otherwise 1-2 tablespoons of neutral vegetable oil, never olive oil!
4. In the meantime, cook the farfalle just under al dente, about 9 minutes, one minute shorter than stated on the package. Drain, mix immediately with the potato salad.
5. At the same time, rinse the spring onions well, then cut into rings (about 1/2 cm). Wash the bunch of carrots, cut into half or whole slices (depending on the thickness). Also cut the sausages into 1/2 cm slices. Wash and quarter the cherry tomatoes, removing the stalk. Add the chives. Pluck two handfuls of basil, shred roughly, leave the small leaves whole. Mix in everything and season again with salt and pepper, serve while warm.
6. For vegetarians and vegans, simply use vegetable broth instead of white wine and leave out the sausages or replace them with tofu sausages.
7. Apart from the fat in sausages and mustard, there is no fat on it, neither oil nor mayonnaise, so it should be suitable for WW.
8. Of course, radishes or rocket can also be mixed in; cucumbers are less harmonious here.
9. The recipe is designed for 4-6 people as a light summer main meal (with ciabatta) or as a buffet salad for barbecues or celebrations for more people - depending on the other offer.