Summary

Ingredients

• 650 g potato (s), waxy
• 1 small Head lettuce, (endive lettuce, possibly only half a head)
• White wine vinegar, to taste
• 200 ml vegetable stock
• 1 medium onion (s)
• 1 teaspoon mustard
• salt
• Pepper, black, freshly ground
• Rapeseed oil, (or other oil)
• 1 bunch chives

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Instructions

1. Cook the potatoes in their skins, cut them into slices while still hot and drizzle with white wine vinegar immediately. While the potatoes are boiling, heat the vegetable stock and sauté the finely diced onion for about 3 minutes. Remove from the stove, stir in mustard and season well with pepper and salt. Pour the hot stock over the potatoes and mix in carefully.
2. Let the salad cool down a bit, season again vigorously, if necessary add a little broth if it is too dry. Now add the oil and carefully mix in again.
3. Set aside a good handful of the endive salad cut into strips. Mix the rest into the still lukewarm potato salad and let it steep for one to two hours.
4. Cut the chives into small rolls. Just before serving, mix in the remaining endive salad and chives. This makes the salad taste very fresh.
5. We like to eat it with fish, meat fritters, rolled ham or various sausages.