Boil the potatoes in salted water and then let them cool. Either as jacket potatoes or peeled. Cut the romaine lettuce into fine strips, wash and place in a colander to drain.
Finely dice the onion and the clove of garlic. Cut the pickles and spring onions into slices or rings. Do not throw away the broth from the pickles.
Sweat the onion and garlic in a pan with oil. Add the beef broth and bring to the boil briefly. Add some broth from the pickles so that the acid goes well with a salad dressing. Season to taste with salt and pepper. Take the pan off the heat to cool and add the pickles and spring onions.
Slice the potatoes and place in a large bowl. Pour the sauce over the potatoes and let the whole thing steep. Add the romaine lettuce just before consumption and fold in carefully so that it doesn`t get too soft.
Possible variations:
Instead of spring onions, you can also use radishes, radishes or celery.
Instead of romaine lettuce, endive or ice cream salad is also possible; just no soft salads.
Ingredients
Print Recipe
Pin Recipe