Romaine potato salad

Ingredients for 10 servings:

• 1 ½ kg potatoes, waxy
• 3 heads of baby romaine lettuce
• 1 jar gherkins, small
• 1 bunch of spring onions
• ½ liter beef broth
• 1 onion(s)
• 1 garlic clove(s)
• some salt and pepper
• some oil

Instructions

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

Potato salad with romaine lettuce and broth, without mayonnaise

Boil the potatoes in salted water and then let them cool. Either in their jacket potatoes or peeled. Cut the romaine lettuce into thin strips, wash it, and place it in a colander to drain. Finely dice the onion and garlic clove. Slice or ring the gherkins and spring onions. Do not discard the gherkin broth. Sauté the onion and garlic in a pan with oil. Add the beef broth and bring to a boil briefly. Add a little of the gherkin broth to create a salad dressing acidity. Season with salt and pepper. Remove the pan from the heat to cool, then add the gherkins and spring onions. Slice the potatoes and place them in a large bowl. Pour the dressing over the potatoes and let it sit. Add the romaine lettuce just before serving and fold it in carefully so it doesn’t get too soft. Possible variations: Instead of spring onions, you can also use radishes, radishes, or celery. Instead of romaine lettuce, you can also use endive or iceberg lettuce; just avoid soft lettuce varieties.