Summary

Ingredients

• 1 kg potato (s), waxy
• 4 large carrot (s)
• 1 bunch chives
• 2 tablespoon olive oil
• 200 ml vegetable stock
• 4 tablespoon olive oil
• 4 tablespoon apple cider vinegar
• 0.5 teaspoon ½ salt and pepper, ground (if possible more colorful from the mill)
• 1 teaspoon honey

Print Recipe Pin Recipe

Instructions

1. Wash the potatoes and cook with the peel on. Peel them while they are still warm and, depending on the size of the potatoes, quarter or eighth or cut into slightly thicker slices.
2. Peel the carrots and cut into thin sticks. Heat 2 tablespoons of olive oil in a pan and briefly fry the carrots. Deglaze with the vegetable stock and simmer for 5 minutes. Then add the carrots with the stock to the potatoes.
3. Cut the chives and add them as well.
4. Now make a vinaigrette from olive oil, apple cider vinegar, salt, pepper and honey and pour over the salad. Mix gently and let steep for 30 minutes.