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🍽️ Fresh Salad with Potatoes and Radishes

354 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• 1 onion
• 2 tbsp finely chopped cress
• 6 tbsp sunflower oil
• 250 ml vegetable broth
• 0.5 bunch radishes
• 0.5 cucumber
• 4 tbsp white wine vinegar
• salt
• pepper (from the mill)
• 3 hard-boiled eggs
• cress (for sprinkling)

Instructions

1. 1. Peel the potatoes.
2. 2. Slice the potatoes thinly.
3. 3. Peel the onion.
4. 4. Dice the onion finely.
5. 5. Heat 2 tablespoons of oil in a pot.
6. 6. Sauté the onions and potatoes briefly in the hot oil.
7. 7. Pour the broth over the mixture.
8. 8. Bring everything to a boil.
9. 9. Simmer the pot covered for about 15 minutes.
10. 10. Wash the radishes.
11. 11. Trim the stems from the radishes.
12. 12. Slice the radishes into rounds or wedges.
13. 13. Peel the cucumber.
14. 14. Halve the cucumber lengthwise.
15. 15. Remove the seeds from the cucumber halves.
16. 16. Slice the cucumbers crosswise.
17. 17. Transfer the cooked potatoes and broth to a bowl.
18. 18. Whisk together vinegar, salt, pepper, the remaining oil, and crème fraîche until smooth.
19. 19. Add the radishes and cucumbers to the potatoes.
20. 20. Add the chopped cress.
21. 21. Pour the prepared sauce over the ingredients.
22. 22. Mix everything gently.
23. 23. Let the salad rest for about 20 minutes.
24. 24. Peel the boiled eggs.
25. 25. Cut the eggs into quarters lengthwise.
26. 26. Serve the salad on plates.
27. 27. Garnish the salad with the egg quarters.
28. 28. Sprinkle the salad with fresh cress.

Nutrition per serving

• kcal: 354
• Protein: 10 g · Fett/Fat: 19 g · Carbs: 34 g