Fried potato salad

Ingredients for 4 servings:

• 750 g potato(s), pre-cooked boiling solid
• 5 spring onions
• 1 clove(s) garlic
• 5 tbsp oil (germ oil)
• 4 tbsp flaxseeds/sesame
• 200 ml meat broth
• 5 tbsp vinegar (tarragon vinegar)
• 150 g yogurt (full-fat yogurt)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the potatoes and cut into approximately 1 cm cubes. Heat the germ oil in a large pan and fry the potato cubes over moderate heat, turning frequently, until lightly browned. Cover and let simmer on the lowest heat for a good 10 minutes. (If you use boiled potatoes from the day before, it won’t take as long, of course!) Cut the spring onions, including the green parts, into 1 cm pieces. Sprinkle the potatoes with linseed (sesame or nuts), and roast briefly. Add the spring onions, pour in 0.2 l of stock, season with tarragon vinegar, salt, and pepper. Remove the pan from the heat and let simmer for another 15 minutes. Crush 1-2 cloves of garlic, mix with the yogurt, season with salt, and pepper. Serve the potato salad on plates and top each with a dollop of garlic yogurt. If you like, you can replace the yogurt with sour cream, crème fraîche, etc. and also enrich it with herbs, finely diced peppers or cucumbers, etc. This salad also makes a great side dish for pan-fried or grilled dishes!