Potato Salad
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 650 grams waxy potatoes
- 1 shallot
- 100 milliliters Beef broth
- ½ tsp spicy Mustard
- 3 Tbsps White vinegar
- freshly ground peppers
- sugar
- 4 Tbsps sunflower oil
- 150 grams yellow Lentils
- 250 milliliters Vegetable broth
- 50 grams Ground elder
Preparation steps
1.
Scrub potatoes and cook for about 25 minutes in boiling salted water. Drain and let evaporate briefly.
2.
Peel shallot and cut into fine cubes. Bring broth to a boil, add mustard and vinegar, season with salt and pepper and a pinch of sugar and remove from heat. Peel potatoes, slice or cut into pieces. Pout hot broth over potatoes and mix gently, let stand for about 20 minutes.
3.
Rinse lentils and cook for 8-10 minutes in hot broth. Drain in a colander, rinse in cold water and drain again.
4.
Rinse goutweed, shake dry, cut into strips or chop coarsely. Add lentils and goutweed to potatoes and arrange on plates. Serve.
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