Potato salad in creamy goat's cheese

Ingredients for 4 servings:

• 800 g potatoes
• Water, for cooking
• Salt
• 150 g goat’s cheese
• 80 ml rapeseed oil
• 3 tbsp cream (soy cream or whipping cream)
• 1 tbsp seasoning salt (herb salt, vegetable salt, tomato salt)
• 1 tsp white pepper
• 2 tbsp capers
• 1 small green leaf lettuce (Lollorosso)
• 3 small onions, red
• 10 tomatoes, dried, pickled
• 1 carrot(s), grated
• possibly liquid such as water or oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Boil the potatoes in salted water for 20 minutes (depending on their size), drain, peel, and slice. Mix the goat’s cheese with the rapeseed oil, soy cream, seasoned salt, and pepper; it should be soft and runny. Drain the tomatoes and capers. Rinse the capers again if necessary; they can be very salty. Cut the tomatoes into small pieces with kitchen scissors. Slice the onions into rings. Grate the carrot. Wash the lettuce, reserving a few larger leaves as a base for the salad on the plate. Chop the remaining lettuce. Mix the potato slices with the vegetables, pour the goat’s cheese mixture over them, and stir gently. Depending on how much moisture the potatoes absorb, you may need to add another 2-3 tablespoons of water and seasoning. Season the salad to taste. Arrange the remaining lettuce leaves on individual plates and divide the portions between them, or line a large bowl with the lettuce leaves.