Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 potato (s) (approx. 50 g)
- 60 g lamb`s lettuce
- 20 g pine nuts
- 1 onion (s), red
- 100 ml vegetable stock
- 2 tablespoon vinegar (apple cider vinegar)
- 2 teaspoons olive oil
- 50 g sausae (smoked meat)
- salt
- pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Cook the potatoes with their peel until soft for about 15-20 minutes.
- In the meantime, clean, wash and spin dry the lamb`s lettuce. Roast the pine nuts in a pan until golden brown. Peel and halve the onions and cut into thin slices. Bring the vegetable stock to the boil and season with vinegar, salt, pepper, a pinch of sugar and oil. Peel the potatoes, add them to the stock and mash them with a fork. Then stir with a whisk until smooth.
- Arrange the salad with the smoked meat, onions and pine nuts on plates and drizzle with the sauce. Serve immediately.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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