Summary

Ingredients

• 600 g potato (s), waxy
• 140 g endive salad
• 0.5 teaspoon ½ soup seasoning
• 75 ml water, warm
• some pepper
• some chilli flakes
• some salt (Society Garlic Salt) or Himalayan salt
• 0.5 teaspoon ½ allspice
• 12 fresh basil leaves, cut into strips
• 3 tablespoon olive oil, possibly more
• 8 tablespoon vinegar (old master), possibly more
• 2 teaspoon chia seeds
• 2 garlic leaves, if available

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Instructions

1. Cook the potatoes with their skin on, preferably at least 1 hour before preparing the potato salad. After cooling, peel, cut into thin slices and place in a bowl.
2. Mix the soup spices with the warm water and add to the potatoes. Add salt, pepper, chilli, allspice, possibly room garlic, olive oil and vinegar, mix well. It would be good to let the potato salad steep for at least 1 hour. The potato salad should now be very spicy, otherwise add vinegar or salt.
3. Cut the endive into thin strips and wash. Drain well in a colander. After the steeping time, mix in the lettuce and the cut basil.
4. Roast the chia seeds without fat in a pan for a maximum of 1 minute and mix with the salad.