Potato and radish salad

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 400 ml beef broth or vegetable broth
• 2 small shallots
• 1 tbsp Dijon mustard
• 1 tbsp tarragon, fresh
• 2 tsp white wine vinegar
• 1 tsp sugar
• 1 tsp pepper, freshly ground
• 1 tbsp pumpkin seed oil or avocado oil
• 2 handfuls of lamb’s lettuce

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

Boil the potatoes with the skin on until al dente, let them cool briefly, and then peel them. Allow the peeled potatoes to cool completely. Finely dice the shallots. Finely slice the tarragon. Combine the stock, mustard, sugar, and vinegar in a saucepan. Add the tarragon and shallots and bring to a boil briefly. Add pepper to taste and let everything steep for half an hour, keeping warm. Note: The amount of vinegar, mustard, and sugar can be adjusted to taste. If desired, you can add more salt, depending on how salty the stock is. Roughly dice the potatoes and mix with the oil. Pumpkin seed oil is traditionally used, but I used avocado oil. Gradually add the warm stock until the potatoes are saturated. The amount of liquid needed depends on the potatoes. Wash and trim the lamb’s lettuce, and spin dry. Only stir the lamb’s lettuce into the potato salad just before serving.