Potato Giersch Salad

Ingredients

• 650 g waxy potatoes
• 1 Shallot
• 100 ml meat broth
• 0.5 tsp hot mustard
• 3 tbsp white wine vinegar
• Pepper (freshly ground)
• sugar
• 4 Tbsp sunflower oil
• 150 g yellow lentils
• 250 ml vegetable broth
• 50 g giersch

Instructions

1. 1.

   Wash the potatoes and cook in boiling salted water for about 25 minutes. Then drain, let them cool and steam off excess moisture.

2. 2.

   Peel the shallot, dice finely and bring with the broth to a boil in a pot. Stir in mustard and vinegar, season with salt, pepper, a pinch of sugar, then remove from heat. Peel the potatoes, cut into slices or chunks, pour the hot broth over them, gently mix and let stand for about 20 minutes.

3. 3.

   Rinse the lentils and cook in vegetable broth for 8-10 minutes. Then drain, rinse under cold water and let dry.