Summary

Ingredients

• 400 g potato (s), mostly waxy
• 6 radishes
• liter ⅛ meat broth
• 2 teaspoons vinegar (white wine vinegar)
• cress
• olive oil
• 4 leaves lettuce, romaine lettuce / latuga
• chervil
• dill
• parsley
• salt and pepper

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Instructions

1. Cook the potatoes in their skins, meanwhile bring the stock with the vinegar to the boil. Peel and dice the potatoes while they are still warm, season with salt and pepper and immediately fold in the broth-vinegar mixture. Wait until the potatoes are soaked and let them cool down. Chop the herbs or cut the cress from the bed (keep some for garnish) and fold into the potatoes together with 3-4 tablespoons of olive oil, add salt and pepper if necessary.
2. Place two leaves of romaine lettuce on a plate, arrange the salad on top, garnish with the sliced radishes and the rest of the cress.
3. It also tastes good with freshly squeezed garlic mixed with the oil.