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🍽️ Colorful Potato and Vegetable Salad

336 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-cooking potatoes
• 1 tsp cumin seeds
• salt
• 150 g red bell peppers
• 200 g salad cucumber
• 200 ml hot vegetable broth
• 5 tbsp white wine vinegar
• 5 tbsp mayonnaise
• pepper (from the mill)
• 2 tbsp sesame seeds

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Fill a large pot with water and add plenty of salt and the cumin seeds.
3. 3. Place the potatoes in the boiling water.
4. 4. Cook the potatoes for 30 to 35 minutes until they are tender but still firm to the bite.
5. 5. Wash the bell pepper under running water.
6. 6. Cut the bell pepper in half lengthwise.
7. 7. Remove the seeds and white inner membranes from the bell pepper.
8. 8. Cut the bell pepper into thin strips.
9. 9. Peel the cucumber completely.
10. 10. Cut the cucumber in half lengthwise.
11. 11. Carefully scoop out the seeds with a spoon.
12. 12. Grate the cucumber flesh into thin strips.
13. 13. Drain the cooked potatoes.
14. 14. Shock the potatoes immediately with cold water to stop the cooking process.
15. 15. Peel the still warm potatoes.
16. 16. Slice the peeled potatoes.
17. 17. Pour the hot cooking broth and the vinegar over the potato slices.
18. 18. Season the mixture with salt.
19. 19. Let the salad marinate for half an hour to allow the flavors to infuse.
20. 20. Add the prepared cucumber and bell pepper strips to the potato salad.
21. 21. Taste the mixture again and adjust with a little vinegar if needed.
22. 22. Fill the salad into small bowls.
23. 23. Drizzle a little mayonnaise over each portion.
24. 24. Grind fresh pepper over the salad.
25. 25. Sprinkle sesame seeds over the salad.
26. 26. Serve the potato salad with vegetables immediately.

Nutrition per serving

• kcal: 336
• Protein: 5 g · Fett/Fat: 25 g · Carbs: 23 g