Olive and potato mash with endive salad

Ingredients for 2 servings:

• 6 potatoes
• 2 tbsp olive oil
• ½ head of endive lettuce
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

modern variation of the classic

Boil the peeled potatoes in salted water for about 20 minutes, depending on their size. In the meantime, wash the endive and spin dry. Stack several leaves on top of each other and cut into thin strips. Make a vinaigrette with the mustard, vinegar, oil, salt, and pepper. Mix the lettuce and vinaigrette together. Roughly mash the cooked potatoes with a potato masher. Mix in the olive oil; it shouldn’t be a fine purée. Arrange the salad on plates and place the mashed potatoes in the middle. Do not mix them together, as the warm mashed potatoes will cause the salad to collapse too quickly. This also works very well if you use potatoes with thin, clean skins and leave them unpeeled.