Summary

Ingredients

• 500 g jacket potato (s)
• 500 g zucchini, small ones
• 250 ml vegetable stock
• 1 clove garlic
• 1 teaspoon mustard, hotter
• 1 teaspoon vinegar
• 1 tablespoon parsley, chopped
• 1 teaspoon oregano
• salt and pepper
• 6 tablespoon oil

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Instructions

1. Peel the potatoes and cut them into cubes while they are still warm. Cut the zucchini into cubes, bring to the boil in the broth and let simmer for 5 minutes, they have to be firm to the bite. Add the zucchini to the potatoes.
2. Crush the clove of garlic, mix with the mustard, vinegar, herbs, salt, pepper and oil and pour over the warm salad ingredients. Serve immediately.