Endive Salad with Potatoes

Ingredients

• 800 g firm-cooking potatoes
• 1 head endive salad
• 1 onion
• 1 tsp Mustard
• 125 ml Vegetable broth
• 8 tbsp sunflower oil
• 4 tbsp wine vinegar
• Salt
• Pepper (freshly ground)
• 2 tbsp chives, cut into rings
• 3 tbsp toasted sunflower seeds

Instructions

1. 1.

   Wash the potatoes and boil them in a pot of salted water for about 25 minutes. Drain, let cool, peel, and slice.

2. 2.

   While the potatoes cook, wash the endive, dry it, trim it, and tear into bite-sized pieces. Peel and finely dice the onion. Whisk together mustard, hot vegetable broth, oil, and vinegar; season with salt and pepper, then fold in the onion.

3. 3.

   Add the potato slices to the dressing and let them absorb the flavors. Then stir in the endive leaves. Sprinkle chives and sunflower seeds over the salad and serve.