Lamb's lettuce with cheese, egg and warm boiled potatoes

Ingredients for 3 servings:

• 150 g lamb’s lettuce
• 150 g grated cheese (e.g. Emmental)
• 150 g potato(s), waxy
• 1 egg(s), possibly more
• 1 cup sour cream
• 2 tbsp vinegar
• 2 tbsp water
• 2 tbsp oil
• 1 pack of ready-made mix (salad herbs or salad mix)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

First, boil the 2-3 small, waxy potatoes on the stovetop and then boil the egg(s) in a saucepan or egg cooker. In a salad bowl, combine the salad herbs (e.g., paprika or dill, if desired) with the water, oil, and sour cream to make a dressing. Season with vinegar to taste (I like it a bit more bitter). Wash the lamb’s lettuce in water, shake dry, and add it to the bowl with the dressing. Then add the grated cheese. The eggs and potatoes should now be ready. Peel both and cut into bite-sized pieces. The salad tastes best when you add the eggs and potatoes while they’re still warm and serve immediately. During lamb’s lettuce season, we love to eat it prepared this way for dinner. If you like, you can also try new creations with ingredients like shrimp or mushrooms; I like the recipe above best!