Summary

Ingredients

• 1 ½ kg potato (s), waxy
• 1 bunch radishes
• 1 packet herbs, fresh, for Frankfurt Green Sauce
• 1 onion (s)
• 250 ml vegetable stock
• 6 tablespoon oil (sunflower oil)
• 8 tablespoon balsamic vinegar, white
• 1 teaspoon salt
• Pepper, white, freshly ground
• 2 egg (s), hard-boiled

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Instructions

1. The pre-packed herbs for “Frankfurt Green Sauce” consist of equal parts of sorrel, parsley, chives, cress and chervil, plus 2 to 3 small borage leaves and one or two stalks of lemon balm and pimpinelle. The amount in chopped form makes about a filled cereal bowl (250 ml).
2. Wash the potatoes and cook them in salted water for 30 minutes. Then drain, peel while hot and cut into slices.
3. Peel the onion and chop finely. Bring the vegetable stock to the boil, briefly bring the onion cubes to the boil and pour over the potato slices. Then add the olive oil and season with salt and freshly ground pepper. Carefully fold in the potato slices and then let the salad steep. The liquid is absorbed by the potato slices.
4. Wash the herbs, shake dry. Pluck the leaves from the stems of the parsley, lemon balm and pimpinelle. Then finely chop everything. Clean the radishes, cut in half and then cut into fine slices. Add the herbs and balsamic vinegar to the still lukewarm potato salad. Let it steep briefly, then season with salt and vinegar. Peel and cut the hard-boiled eggs into eighths. Garnish the salad with it and serve.
5. Tip: If you don`t like the sweet taste of chervil in potato salad, you should simply put together a herbal mixture of parsley, chives, lots of cress, a little borage and pimpinelle.