Summary

Ingredients

• 1 kg jacket potato (s), cooked, peeled
• 1 bunch radishes
• 1 bunch spring onion (s)
• 0.25 liter ¼ vegetable stock
• 4 tablespoon vinegar
• 1 tablespoon mustard
• salt

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Instructions

1. Cut the potatoes, radishes and spring onions into slices and mix together in a bowl. Whisk the hot broth with vinegar and mustard and pour over the vegetables. Let it steep for 20-30 minutes, then season with salt and vinegar.
2. Goes with breaded schnitzels, smoked pork chops or meatballs.