Potato salad with anchovies, tomatoes and onions

Ingredients

• 600 g potatoes (starchy)
• 400 g cocktail tomatoes
• 1 Red Onion
• 100 g anchovy fillets
• 4 tbsp white balsamic vinegar
• 4 tbsp vegetable broth
• 5 tbsp grape seed oil
• Sea salt
• ground caraway
• freshly ground pepper

Instructions

1. 1.

   Wash the potatoes and steam for about 30 minutes until cooked. Let cool, peel and slice into rounds. Wash the tomatoes and quarter them. Peel the onion and cut into rings.

2. 2.

   Warm the broth with the balsamic vinegar slightly, then pour over the potatoes and tomatoes in a bowl and mix. Let sit for about 10 minutes, then add the oil and onions, seasoning with caraway, pepper and a pinch of salt. Divide among four bowls, top with anchovy fillets and serve.