John Myers
Ingredients for 2 servings:
- 500 potatoes, waxy
- 2 shallots
- oil
- 200 vegetable broth or meat broth
- 2 radishes
- chives
- 1 egg(s), soft-boiled
- lemon juice
- White balsamic vinegar
- Sugar
- Agave syrup
- salt and pepper
Instructions
Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 10 minutes
The potatoes are not cooked beforehand.
Peel the potatoes and shallots and dice them. Add a little oil to the pan and heat. Add the potatoes and shallots and sauté lightly. Sprinkle a teaspoon of sugar over them and sauté briefly. Then pour in the stock, put the lid on the pan and simmer gently for about 10 minutes, until the potatoes are tender. If there is still too much liquid, simmer uncovered for another short time. Then transfer everything to a bowl and let it cool. Chop the egg and radishes and add them. Add the lemon juice, balsamic vinegar and agave syrup. Finally, finely chop the chives, add them to the salad and season with salt and pepper.
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