Summary

Ingredients

• 600 g potato (s), waxy
• 1 bunch basil
• 1 small onion (s)
• 4 tablespoon vegetable broth
• 2 tablespoons oil
• 3 tablespoon sour cream
• 4 tablespoon vinegar
• 1 teaspoon mustard, medium hot
• 1 bunch radishes
• salt and pepper

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Instructions

1. Wash the potatoes and cook them with the skin in a little salted water for about 25 minutes. Drain, peel while warm and cut into slices. Peel the onion, dice finely. Wash the basil and cut into fine strips.
2. For the vinaigrette, mix the oil, broth, vinegar, sour cream and diced onion with salt, pepper and mustard. Mix with basil and the still warm potatoes and let steep for 10 minutes.
3. In the meantime, wash, clean and chop the radishes. Mix with the salad and serve.
4. Exchange tip: Instead of basil, you can also use rocket or wild garlic.