Boil the potatoes with their skin on, drain them, rinse them briefly with cold water and peel them while still hot using a jacket potato fork and cut into cubes. It doesn`t matter that the potatoes are still sticking together. Just leave it as it is and place in a large bowl.
Now mix the vinegar, stock, oil and mustard and season with salt and pepper.
Pour the liquid over the potatoes and then carefully squeeze the potatoes with a wooden spoon so that they disintegrate into cubes in the marinade.
Anything that does not immediately crumble into cubes, just leave it alone.
Now wash the peppers, remove the stem, the white side walls and the stones and cut the rest of the fruit into fine cubes.
Wash the cucumber, cut in half and scrape out the seeds with a teaspoon. Then cut the halves into thin slices and cut them in half again.
Wash the parsley, spin dry and pluck the leaves from the stems. Then cut them into fine strips.
Wash and quarter the tomatoes.
Wash the dandelions, spin dry and cut into fine strips.
Wash the radishes, remove the roots and greens and dice them into small cubes.
Wash the radish greens, spin dry and cut into fine strips.
Also cut the salmon into fine strips.
In the meantime, the potatoes should have cooled down completely.
Add all the chopped ingredients to the potatoes and mix everything together carefully and very gently. A wooden spoon is suitable for this, but only to a limited extent. Hands that are in disposable gloves are better. This is the best way to loosen the stuck together potato cubes and mix them with the other ingredients.
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