Meadow buttercup potato salad

Ingredients for 2 servings:

• 500 g potatoes, preferably waxy
• ½ onion(s)
• 100 ml broth, vegetable broth or similar
• 3 tbsp white wine vinegar, lighter, or herb vinegar if desired
• ½ tsp mustard
• n. B. Salt
• n. B. Pepper, freshly ground
• ½ cucumber(s)
• 1 handful of burnet *
• 2 tbsp oil, e.g. sunflower oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Swabian-style salad

First, boil the potatoes. Meanwhile, finely dice the onion, pour over the hot broth, and season generously with vinegar, mustard, etc., then mix well. Peel the cucumber, if desired, then slice it thinly. As soon as the potatoes are cooked, peel it while it’s still hot and add it to the salad. Wash the burnet and pluck the leaves from the stems. Toss the leaves into the salad with oil. The salad can be eaten immediately (even slightly lukewarm) – but it can also be left to marinate for a few hours. It goes well with freshly boiled eggs – but also with schnitzels, sausages, green spelt patties, meatballs, and the like. * Important note: This really refers to the lesser burnet (a member of the Rosaceae family called Sanguisorba minor, often colloquially called “burnt pimpernel”), not the burnet (an umbelliferous plant called Pimpinella saxifraga)!