Potato salad with radishes and herbs easy recipe
Potato salad with radishes and herbs
Ingredients:
1.5 kg potatoes, waxy
1 bunch radishes
1 packet of herbs, fresh, for Green Sauce
1 onion (s)
250 ml vegetable stock
6 tablespoons oil (sunflower oil)
8 tablespoons balsamic vinegar, white
1 teaspoon salt
White pepper, freshly ground
2 (s) egg, hard boiled
Ding areas:
The pre-packaged herbs for "Frankfurt green sauce made of equal parts of sorrel, parsley, chives, cress and chervil, 2 to 3 small borage leaves and one to two stalks lemon and salad burnet. The amount is in chopped form as a filled cereal bowl (250 ml).
Wash the potatoes in salted water and cook until tender in 30 minutes. Then drain, peel while still hot and cut into slices.
Peel the onion and chop finely. Vegetable broth to a boil, let the onions in it boil and pour over the potatoes. Then add the olive oil, season with salt and freshly ground pepper. Carefully fold in the potato slices and then pull the lettuce leave. The liquid is absorbed here by the potato slices.
Wash the herbs and shake dry. When plucking parsley, lemon balm and burnet the leaves from the stems. Then chop everything finely. The radishes in half, and then cut into thin slices. stand together with the herbs and balsamic vinegar in the still warm potato salad. can take short season, then with salt and vinegar. Peel the hard boiled eggs and eighths. Serve garnished the salad with it.
Tip: If the sweet taste of chervil in the potato salad does not like should be easy to put together an herbal mixture of parsley, chives, cress much, a little borage and burnet.
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