Potato and lamb's lettuce

Ingredients for 5 servings:

• 1 kg potatoes, e.g. Kipfler
• 1 m.-large onion(s), red
• 250 g lamb’s lettuce
• 1 tbsp tarragon mustard
• 1 tsp sugar
• 2 tsp salt
• 4 tbsp herb vinegar
• 8 tbsp water, approx.
• some oil, neutral
• n. B. Pfeffer

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Potato salad with lamb’s lettuce

Wash the potatoes and boil them with their skins on. Peel and cut into approximately 3 mm thick slices. Finely chop the onion and mix with the potatoes. For the dressing, combine the tarragon mustard with sugar and salt, then add the herb vinegar and about twice as much water. It’s best to pour the dressing over the still-warm potatoes. Drizzle with oil, if desired, and sprinkle with pepper. Just before serving, stir in the trimmed and washed lamb’s lettuce. In Eastern Austria, this is a popular salad served with baked fish on Christmas Eve.