Garden love's refreshing fried potato salad with herbs

Ingredients for 4 servings:

• 500 g jacket potatoes from the previous day
• 500 g leaf salad (e.g. rocket, lamb’s lettuce)
• 2 bunch radishes, crisp
• 1 bunch parsley, flat
• 1 bunch dill, fresh
• 1 bunch chives, fresh
• 2 m.-large onion(s), red
• 1 box of cress
• 200 g mayonnaise
• 100 g crème fraîche
• 1 tbsp mustard
• 2 dashes herbal vinegar
• Pinch(s) of salt and pepper
• Sugar
• Paprika powder
• ½ tsp maple syrup, alternatively honey
• 1 tbsp oil for frying, neutral

Instructions

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

crispy fried potatoes with fresh leaf salad and radishes

Peel the potatoes from the previous day and dice them. Peel and finely dice the onions. Wash herbs if desired, shake off excess water, and finely chop. Harvest the cress with scissors. Remove the radish greens, clean them, and slice or dice them. Wash and trim the lettuce, and chop if desired. Place everything in a large bowl. For the dressing, mix the mayonnaise and crème fraîche, add the mustard, vinegar, spices, and maple syrup. Season to taste and add more seasoning if necessary. In a pan (I’ve found it works best with an iron pan), fry the fried potatoes in hot oil until crispy. Towards the end of the cooking time, add the diced onions and cook for a while longer until translucent. Now, be sure to let the potatoes cool down. As soon as the potato cubes are lukewarm, mix all the ingredients well and serve immediately. We think this salad goes wonderfully with pan-fried dishes, smoked fish, and homemade fish cakes.