Potato salad with radishes and sprouts

Ingredients for 2 servings:

• 500 g potatoes, waxy
• 5 tbsp vegetable broth, very strong
• 2 tbsp vinegar (white wine vinegar)
• 150 g sour cream
• 1 tsp lemon juice
• 1 tbsp mustard
• 1 bunch of spring onions
• 1 bunch of radishes
• 100 g sprouts, soy
• 1 box of cress
• salt and pepper
• Sugar
• 2 eggs, hard-boiled

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

Cook the potatoes with their skins on, peel them while still lukewarm, and slice them. Mix the vegetable stock with the vinegar and pour over the potatoes (best done the evening before and letting it soak overnight). Slice the spring onions and radishes. Mix the sour cream, lemon juice, and mustard well and season generously with salt, pepper, and sugar, if desired. Mix the potatoes with the sauce and stir in the sprouts, spring onions, radishes, and cress. Let it soak for a few hours. Peel and quarter the hard-boiled eggs, and arrange them on top.