Potato-Paprika Salad with Cheese

Ingredients

• 750 g mostly firm potatoes
• Salt
• 2 tbsp lemon juice
• 2 tbsp white wine vinegar
• 1 tsp salt
• 0.5 tsp Sugar
• 1 tsp Mustard
• 125 ml Vegetable broth
• ground white pepper
• 200 g cheese (e.g., Emmental, Gouda)
• 2 tbsp corn germ oil
• 1 red bell pepper
• 2 spring onions (or leeks)
• 2 tbsp chives ribbons

Instructions

1. 1.

   Wash potatoes thoroughly and cook in water until tender.

2. 2.

   Meanwhile heat vegetable broth, dissolve salt and sugar. Stir in mustard, lemon juice and vinegar; season with pepper and additional salt if needed.

3. 3.

   Drain potatoes, let them steam briefly, then peel, slice into rounds and mix with the dressing. Cover and cool, stirring gently occasionally.

4. 4.

   Slice cheese into strips. Wash bell pepper, quarter it, remove stem, seeds and white membranes, cut flesh into thin strips. Trim spring onions or leeks, wash and cut into 1–2 cm rings. Fold corn germ oil, cheese, pepper strips and onion rings into the potato salad and divide into bowls. Sprinkle with chives ribbons before serving.