Potato Salad with Vegetables
Spoonsparrow Potato Salad with vegetables: Red bell pepper is a top supplier of vitamin A, which strengthens vision and provides beautiful skin.
Ingredients
- 500 g waxy potatoes
- 1 tsp Caraway seeds
- Salt
- 150 g red bell peppers
- 200 g cucumber
- 200 ml hot vegetable broth
- 5 tbsp white wine vinegar
- 5 tbsp mayonnaise
- pepper (ground)
- 2 tbsp sesame seeds
Instructions
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1.
Wash the potatoes and cook them in plenty of salted water with the caraway seeds for 30–35 minutes until firm. Wash the bell peppers, halve them, remove the seeds and white membranes, and cut into strips. Peel the cucumber, split it lengthwise, scoop out the seeds with a spoon, and grate the flesh into thin strips.
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2.
After cooking, drain the potatoes, rinse them under cold water, peel while still hot. Slice the potatoes and pour over the hot broth and vinegar. Season with salt and let stand for half an hour.
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3.
Add the cucumber and bell pepper, adjust seasoning with more vinegar, and transfer to bowls. Drizzle with mayonnaise, grind pepper on top, and sprinkle sesame seeds. Serve the potato salad with vegetables.
