Summary

Ingredients

• 350 g potato (s), mainly waxy
• 1 onion (s)
• 0.5 ½ tuber / n celery, (500 g)
• 4 tablespoon oil
• 200 ml vegetable stock
• some salt and pepper
• 1 pinch (s) sugar
• 4 tablespoon vinegar
• 2 teaspoons mustard, coarser
• 0.5 ½ bunch chives

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Instructions

1. Brush the potatoes under cold water, bring to the boil in a saucepan covered with cold water, cover and cook over a medium heat for about 20 to 25 minutes.
2. Peel and finely dice the onion. Peel the celery, cut in half lengthways and cut into approx. 3 mm thick slices.
3. Heat 1 tablespoon of oil in a saucepan and fry the onions until translucent. Pour in the vegetable stock and season with salt, pepper and a pinch of sugar. Add celery slices and cook in the broth for about 3 minutes. Put aside.
4. Drain the potatoes, peel them, cut into thin slices and place in a bowl. Pour the celery over the top together with the broth. Mix together vinegar and mustard and add. Mix everything carefully, season if necessary and marinate for 30 minutes. Cut the chives into fine rolls and mix with the lettuce with 3 tablespoons of oil.