Potato salad with lamb's lettuce

Ingredients for 4 servings:

• 1 kg potatoes, mainly waxy
• 3 eggs (size M)
• 1 onion(s)
• 5 gherkins
• 3 tbsp cucumber juice
• 5 tbsp olive oil
• 4 tbsp white wine vinegar
• 100 ml chicken broth, hot
• 2 handfuls of lamb’s lettuce (approx. 80 g
• some salt and pepper
• 1 pinch(s) of sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cover the potatoes with cold water and bring to a boil, then simmer covered over medium heat for 20 minutes. Drain and let cool. Prick the eggs and cook in boiling water for 6 minutes. Refresh and peel. Peel and finely dice the onion, finely chop the gherkins, and place them in a bowl with the gherkin juice and the eggs. Whisk vigorously to break up the eggs. Stir in the olive oil, white wine vinegar, hot chicken stock, a little salt, pepper, and a pinch of sugar. Peel the potatoes, cut into thin slices, and mix into the sauce. Trim, wash, and spin-dry the lamb’s lettuce. Mix into the potato salad just before serving.