Fried Salad with Herb Dip and Potatoes

Ingredients

• 720 g small potatoes
• Salt
• 1 Garlic clove
• 150 g Yogurt (1.5% fat)
• 50 g sour cream
• 1 tsp medium‑hot mustard
• 1 tbsp balsamic vinegar
• 0.5 bunch mixed herbs (e.g., parsley, mint, chervil, basil)
• Pepper
• 0.5 box garden cress
• 1 head lettuce
• 4 Spring Onions
• 15 g Butter (1 tbsp)

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for about 20 minutes. Meanwhile, peel the garlic, press it into a bowl, and mix with yogurt, sour cream, 1–2 tbsp water, mustard, and vinegar. Wash the herbs, shake dry, chop, and fold into the dip. Season with salt and pepper. Transfer the dip to a small dish and garnish with garden cress.

2. 2.

   Wash, trim, and pat dry the lettuce; cut it into strips. Wash and trim the spring onions; slice the white and light green parts into thin rings and the dark green parts into 6 cm long pieces.

3. 3.

   Melt butter in a pan and sauté the lettuce with the spring onions over medium heat, turning occasionally for 4–5 minutes until golden brown. Season with salt and pepper.

4. 4.

   Drain the potatoes. Distribute the salad and potatoes onto four plates and serve with the dip on the side.