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🥗 Warm Potato and Radish Salad

96 kcal · 30 min · 4 servings

Ingredients

• 300 g small waxy potatoes
• 4 tbsp classic vegetable broth
• 2 tbsp white wine vinegar
• salt
• pepper
• 2 bunches radishes
• 1 handful sprout mix

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place them in a pot and cover with water.
3. 3. Cook the potatoes covered for about 20 to 25 minutes.
4. 4. Drain the water and rinse the potatoes with cold water.
5. 5. Peel the potatoes.
6. 6. Let them cool down completely on a plate.
7. 7. Warm the vegetable broth in a small pot or in the microwave.
8. 8. Make sure the broth does not boil.
9. 9. Season the warm broth with vinegar, salt, and pepper.
10. 10. Slice the cooled potatoes.
11. 11. Add the potato slices to the warm broth.
12. 12. Let the potatoes steep in the broth for about 40 minutes.
13. 13. Clean the radishes in the meantime.
14. 14. Wash the radishes thoroughly.
15. 15. Let them drain well in a sieve.
16. 16. Also wash the small, tender radish leaves.
17. 17. Shake the leaves dry.
18. 18. Slice the radishes thinly.
19. 19. Cut the tender leaves into narrow strips.
20. 20. Place the radishes and leaves in a bowl.
21. 21. Rinse the sprout mix thoroughly with hot water.
22. 22. Let the sprouts drain well in the sieve.
23. 23. Add the potato slices along with the broth to the radishes.
24. 24. Season the salad with salt and pepper to taste.
25. 25. Sprinkle the drained sprouts over the salad.
26. 26. Serve the potato and radish salad.

Nutrition per serving

• kcal: 96
• Protein: 4 g · Fett/Fat: 0 g · Carbs: 18 g