Potato Avocado Salad

Ingredients

• 750 g new potatoes
• 2 shallots
• 0.125 l vegetable broth (from the jar)
• 2 Avocados
• juice of one lemon
• 1 handful sorrel leaves
• 2 tbsp white wine vinegar
• 3 Tbsp plant oil
• 150 g yogurt
• 150 g crème fraîche
• Salt
• pepper (ground)
• 2 tbsp sunflower seeds
• 1 sprig fresh mint

Instructions

1. 1.

   Wash potatoes thoroughly and cook in plenty of salted water for about 25 minutes. Peel shallots and finely chop. Heat vegetable broth, sauté shallots for 5 minutes. Drain potatoes, let steam off and peel. Cut into thick slices, place in a bowl and pour over the vegetable broth. Cover and let sit. Peel avocados, cut lengthwise, remove pits, quarter and slice. Immediately drizzle with lemon juice and mix.

2. 2.

   Wash sorrel leaves, shake dry and cut into thin strips. Mix vinegar, oil, yogurt and crème fraîche. Season with salt and pepper, fold in sorrel. Toast sunflower seeds in a pan without fat. Wash mint, pluck leaves. Fold salad sauce into potatoes, gently fold in avocados, sprinkle with sunflower seeds and garnish with mint.