Potato – lamb's lettuce with Wienerle

Ingredients for 3 servings:

• 650 g potatoes, waxy
• 2 tsp salt
• 1 onion(s), red
• 2 small gherkins
• 200 ml meat broth
• 3 tbsp balsamic vinegar
• 1 tsp mustard, hot
• 1 pinch of ground pepper
• 3 tbsp sunflower oil
• 6 pieces of Vienna sausages
• 50 g lamb’s lettuce
• 1 tbsp chives

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

simple food

Wash the potatoes and boil in salted water for about 25 minutes until soft. Meanwhile, peel and dice the onion. Dice the gherkin in the same way. Drain the potatoes and let them cool off. Then peel, slice, and place them in a bowl. Bring the broth to a boil in a saucepan. Add the chopped onion and cook for about 2 minutes. Whisk the vinegar, salt, pepper, mustard, a pinch of sugar, and oil in a small bowl. Pour the broth mixture over the potatoes while it is still hot, as well as the vinegar and oil mixture. Add the gherkin cubes. Let the potato salad stand for 30 minutes. Meanwhile, bring a pot of water to a boil, add the wieners, and let stand for 10 minutes. Caution: Do not let the water boil, or the wieners will burst! Wash and trim the lamb’s lettuce and spin dry. Add the lamb’s lettuce and chives to the potato salad, mix everything carefully, and season to taste. Plate the potato salad with the wieners and serve.