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🍽️ Fresh Salad with Potatoes and Radishes

238 kcal · 30 min · 4 servings

Ingredients

• 400 g new potatoes (firm-cooking)
• 1 shallot
• 1 boiled egg (soft-boiled)
• 4 tbsp white wine vinegar
• 5 tbsp vegetable broth
• 5 tbsp olive oil
• salt
• pepper (from the mill)
• 1 frisée lettuce
• 0.5 bunch radishes
• 1 bunch spring onions

Instructions

1. 1. Wash the potatoes and boil them unpeeled in boiling water until tender. Remove them from the water, peel them, and let them cool down completely.
2. 2. Peel the shallot and cut it into very small cubes. Peel the egg and mash the yolk together with the shallots, vinegar, broth, and oil to form a creamy sauce. Season the sauce generously with salt and pepper.
3. 3. Wash the salad greens, remove any damaged or wilted leaves, and dry them thoroughly. Tear the leaves into small, bite-sized pieces. Wash the radishes, remove the stems, and slice them into paper-thin rounds.
4. 4. Wash the spring onions and trim off the dry ends. Cut them into diagonal rings. Cut the cooled potatoes in half and then slice the halves into thin pieces.
5. 5. Place the salad ingredients in a large bowl and gently fold in the sauce until everything is nicely coated. Serve the salad alongside the potato slices.

Nutrition per serving

• kcal: 238
• Protein: 5 g · Fett/Fat: 14 g · Carbs: 21 g