Potato salad with radishes and herbs

Ingredients for 4 servings:

• 1 ½ kg potatoes, waxy
• 1 bunch of radishes
• 1 package of herbs for Frankfurt Green Sauce, fresh
• 1 onion(s)
• 250 ml vegetable stock
• 6 tbsp sunflower oil
• 8 tbsp balsamic vinegar, lighter
• 1 tsp salt
• Pepper, white, freshly ground
• 2 eggs, hard boiled

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Herbs for Frankfurt Green Sauce used differently

The pre-packaged herbs for “Frankfurter Green Sauce” consist of equal parts sorrel, parsley, chives, cress, and chervil, along with 2 to 3 small borage leaves and one to two sprigs each of lemon balm and burnet. This amount, when chopped, makes about a full cereal bowl (250 ml). Wash the potatoes and boil them in salted water for 30 minutes. Then drain, peel them while still hot, and slice them. Peel and finely dice the onion. Bring the vegetable stock to a boil, add the diced onion, and briefly simmer over the potato slices. Then add the olive oil, season with salt, and freshly ground pepper. Carefully fold in the potato slices and let the salad stand. The liquid will be absorbed by the potato slices. Wash the herbs and shake dry. Pluck the leaves from the stems of the parsley, lemon balm, and burnet. Then finely chop everything. Clean the radishes, halve them, and then slice them thinly. Stir them into the lukewarm potato salad along with the herbs and balsamic vinegar. Let them stand for a moment, then season with salt and vinegar. Peel the hard-boiled eggs and cut them into eighths. Garnish the salad with them. Tip: If you don’t like the sweet taste of chervil in your potato salad, simply combine a herb mix of parsley, chives, plenty of cress, some borage, and burnet greens.