Summary

Ingredients

• 1 ½ kg jacket potato (s)
• 1 cucumber (s)
• 1 bunch radishes
• 1 medium onion (s), red
• 2 spring onion (s)
• 2 cloves garlic)
• 0.5 liter ½ vegetable broth or beef broth
• 1 tablespoon mustard, medium hot
• salt and pepper
• 1 pinch (s) sugar
• 4 tablespoon olive oil
• 3 tablespoon vinegar
• 2 tablespoon apple cider vinegar
• Herbs, fresh, e.g., Chives and parsley
• 4 egg (s), hard-boiled

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Instructions

1. Peel the jacket potatoes while they are still hot, let them cool and cut into thin slices. Finely slice the peeled cucumber and the cleaned radishes. Dice the onions and chop the garlic.
2. Now mix everything with the broth. When adding the broth, please be careful, depending on the type of potato, that everything does not float in too much liquid.
3. Now make a vinaigrette from vinegar, apple cider vinegar, oil, salt, pepper and sugar and add it to the potato salad and mix everything well. Let the potato salad steep for at least 1 hour.
4. Mix the salad well before serving, adding the chopped fresh herbs and the spring onion cut into rolls and garnish with the peeled and halved eggs.