Summary

Ingredients

• 750 g potato (s), waxy
• 1 shallot (s)
• 1 box cress
• 0.5 ½ bunch chives
• 250 ml vegetable stock
• 3 tablespoon white wine vinegar, vegan
• 4 tablespoon olive oil
• 0.5 teaspoon ½ Dijon mustard
• a bit salt
• some black pepper from the mill
• 1 pinch (s) sugar

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Instructions

1. Wash the potatoes thoroughly and cook in boiling, lightly salted water for about 20 minutes. Then drain the potatoes, let them evaporate briefly, rinse, peel and put in slices in a large bowl.
2. Peel and finely dice the shallot. In a saucepan, stir the vegetable broth together with the white wine vinegar, olive oil, Dijon mustard, a little salt and sugar as well as the shallot cubes and bring to the boil briefly. Then pour the vinaigrette over the potatoes and season with a few turns of black pepper from the mill. Let the salad stand for 30 minutes.
3. Carefully rinse the cress under cold running water, shake dry and cut from the bed. Rinse the chives, shake dry and cut into small rolls. Just before serving, fold in the herbs.