Potato Olive Salad

Ingredients

• 1 kg waxy potatoes
• 1 yellow bell pepper
• 4 Spring Onions
• 0.5 tsp Coriander seeds
• 150 ml Vegetable broth
• 2 tbsp white balsamic vinegar
• Salt
• Pepper
• 4 tbsp olive oil
• 80 g black olives (pitted if desired)
• dandelion flower for garnish

Instructions

1. 1.

   Wash the potatoes and steam them for about 30 minutes until cooked. Let them cool slightly, peel, and slice.

2. 2.

   Wash the bell pepper, halve it, remove seeds, and dice small. Wash the spring onions, trim, and cut into rings. Crush the coriander in a mortar and combine with broth, spring onions, bell pepper, vinegar, salt, and pepper; bring to a boil. Pour over the potatoes and let stand for about 10 minutes. Stir in olive oil and olives, taste, and serve garnished with dandelion flowers.