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Ingredients
for
4
Potato Salad with Chili
45 min., ready in 2 h. 45 min.
Time:
Ingredientsfor
- Ingredients
- 750 grams predominantly waxy potatoes
- 1 Lime
- 1 red chili pepper
- 1 garlic clove
- 4 sprigs fresh cilantro
- 1 scallion (white parts only)
- 200 milliliters Vegetable broth
- 1 Tbsp white balsamic vinegar
- salt
- 1 generous pinch sugar
- peppers
- 4 Cherry tomatoes
- 3 Tbsps Canola oil (or olive oil)
- white bread (for serving)
Preparation
1.
Rinse the potatoes and cook for 25-35 minutes in boiling water until soft. Squeeze the juice from the lime. Rinse and halve the chili. Remove the seeds and finely chop.
2.
Peel and finely chop the garlic. Rinse the cilantro and coarsely chop. Rinse the scallion and finely chop.
3.
Heat the vegetable broth, then add the lime juice and vinegar. Add the sugar, chili, and half of the cilantro. Season to taste with salt and pepper. Remove the potatoes from the water, and let dry slightly. Peel the potatoes, dice, and add to the vinegar mixture. Mix gently, cover, and cool.
4.
Rinse the tomatoes, pat dry, and finely dice. Mix with the potato salad, then fold in the oil. Serve with toasted slices of white bread.