Summary

Ingredients

• 800 g potato (s), small, waxy ones
• 1 spring onion (s)
• 1 large zucchini
• 1 small cucumber (s)
• 1 onion (s), red
• 200 g mushrooms, small
• 200 g carrot (s), small
• 200 g cherry tomato (s)
• 2 tablespoon balsamic vinegar
• 5 tablespoon white wine or vegetable stock
• 8 teaspoons rapeseed oil or olive oil
• 1 teaspoon mustard
• 1 bay leaf
• salt and pepper

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Instructions

1. Cook the small potatoes in the water, adding a bay leaf, peel them and cut them into slices.
2. Mix the balsamic vinegar with the spices and mustard.
3. Chop the spring onions, wash the zucchini, halve, cut into thin slices, wash the cucumber, dice and mix everything with the marinade.
4. Peel and dice the red onion, slice the carrots, halve the cherry tomatoes and quarter the mushrooms.
5. Heat some oil in a large pan over medium heat, sauté the onion cubes in it, after 2 minutes add the carrot slices. After another 3 minutes the mushrooms and 2 minutes later the tomatoes. Season to taste with salt and pepper. Add 5 tablespoons of white wine or vegetable stock and simmer for about 5 minutes.
6. Mix with the potatoes and the marinated vegetables.
7. Serve lukewarm.