Potato and endive salad

Ingredients for 4 servings:

• 1 kg potatoes (Sieglinde, Belana or Nicola)
• ½ head of endive lettuce
• 300 ml meat broth or carbonated mineral water
• ½ onion(s), if possible red, very finely diced
• 3 sprig(s) of leaf parsley, finely chopped
• ½ bunch chives
• 1 pinch(s) of sugar or some honey
• 1 tsp, heaped mustard, medium hot
• 5 tbsp vinegar, e.g. B. Mazetti bianco mild
• 5 tbsp sunflower oil
• Pepper from the mill
• 1 tsp salt

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 35 minutes

Wash the potatoes and boil them in a pot with plenty of water for about 35 minutes (depending on their size), then drain and refrigerate. Peel while still lukewarm (potatoes are harder to peel when cold). Cut the potatoes into thin slices, about 3 mm thick. Dressing: Bring the meat broth to a boil, let it cool (this is not necessary if using mineral water, of course), add all the dressing ingredients except the chives, and mix. Pour the dressing over the sliced ​​potatoes and mix. Separate any stuck-together potato slices using salad servers. The dressing should be sufficient so that the potato slices float to the bottom of the bowl. Add a little more meat broth or mineral water if necessary. This liquid also makes the salad easier to mix, and eliminates the risk of mashed potatoes. Let the potato salad stand for about half an hour or longer, stirring gently once or twice during the cooking time (as the potato salad stands, it will completely absorb the dressing liquid). The salad should be, as the Swabians say, “schlotzig,” meaning sticky. Remove the outer, damaged leaves from the endive, halve or quarter the lettuce, cut out the stalk, and then cut crosswise into 8-10mm wide strips (the wide strips loosen the potato and endive salad). Wash the shredded lettuce in lukewarm water and leave to stand for 5 minutes or a little longer. The warm water draws out any bitterness from the lettuce, which subsequently has a positive effect on its flavor. Then spin the lettuce dry with a salad spinner and mix it with the chopped chives into the prepared potato salad. Before serving, let the mixed salad stand for another half hour, then carefully mix again and season to taste, adding salt and pepper if desired. Small halved tomatoes can be placed on the salad for decoration.