Summary

Ingredients

• 6 potato (s)
• 2 tablespoon olive oil
• 0.5 ½ head endive salad

For the vinaigrette:

• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 3 tablespoon olive oil
• salt and pepper

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Instructions

1. Cook the peeled potatoes in salted water for about 20 minutes, depending on their size.
2. In the meantime, wash the endive salad and spin dry. Place several leaves on top of each other and cut into narrow strips.
3. Make a vinaigrette from the mustard, vinegar, oil, salt and pepper. Mix the salad and vinaigrette.
4. Roughly mash the cooked potatoes with the potato masher. Mix in the olive oil, it shouldn`t be a fine puree. Arrange the salad on plates and put the mashed potatoes in the middle. Do not mix together so that the salad does not collapse so quickly from the warm mashed potatoes.
5. Also works very well if you use potatoes with a thin, clean skin and don`t peel them.