Green Potato Salad

Ingredients

• 300 g waxy potatoes (3 waxy potatoes)
• Salt
• 1 Red Onion
• 2 tbsp Apple cider vinegar
• 150 ml Vegetable broth
• 2 tbsp Rapeseed oil
• Pepper
• 80 g field salad
• 1 bunch chives
• 1 apple
• 70 g smoked salmon

Instructions

1. 1.

   Wash the potatoes and cook in boiling water for 20–25 minutes. Then drain, rinse under cold water, peel and let cool.

2. 2.

   Cut the cooled potatoes into slices, salt them and place them in a bowl. Peel and finely dice the onion.

3. 3.

   Bring the diced onion, vinegar and broth to a boil in a small saucepan, pour boiling hot over the potatoes.

4. 4.

   Add oil and mix everything. Let it steep for 30 minutes, stirring frequently.

5. 5.

   In the meantime, clean the field salad, leaving the root intact so that the leaves stay together. Wash and spin dry the salad thoroughly. Wash, shake dry and finely chop the chives.

6. 6.

   Wash, quarter, core and thinly slice the apple.

7. 7.

   Cut the smoked salmon into thin strips.

8. 8.

   Season the potato salad with salt and pepper. Add field salad, chive curls, salmon strips and apple slices to the salad and mix well.