potato salad

Ingredients for 4 servings:

• 700 g jacket potatoes
• 2 onions, finely chopped
• ¼ cucumber(s)
• ½ bunch radishes
• ½ bunch parsley
• 250 ml veal stock
• 3 tbsp balsamic vinegar, white
• 2 tbsp mustard
• 1 tbsp sugar
• 125 g crème fraîche
• salt and pepper
• 1 box of cress or some nasturtium flowers
• n. B. Prawn(s), cooked

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Wash the potatoes and boil them in their jacket potatoes for 20-30 minutes, depending on their size. Then let them cool slightly, peel them, and slice them evenly. Transfer them to a large bowl. Bring the veal stock to a boil, add the onions, vinegar, mustard, and sugar, and season generously with salt and pepper. Pour the hot mixture over the potatoes and stir well. Quarter the cucumber, remove the seeds, and thinly slice the cucumber. Slice the radishes. Finely chop the parsley and add everything to the salad with the crème fraîche. Stir again, let stand for 10 minutes, and season again. To serve, garnish with cress or nasturtium blossoms and, if desired, sprinkle with a few shrimp.