Summary

Ingredients

• 600 g triplets (mini potatoes)
• 0.5 ½ lemon (s), juice it
• 4 tablespoon olive oil
• 200 g sheep cheese
• 1 bowl cress
• Salt and pepper, freshly ground

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Instructions

1. Wash the mini potatoes well and cook with the skin through. The bowl is eaten too! Allow to cool slightly.
2. Put the potatoes in a bowl, pour the juice of half a lemon and the olive oil over it. It is best to mash the sheep`s cheese with a fork and add it to the mix. Season to taste with salt and fresh pepper. Finally, cut off the cress and sprinkle over it.