Potato Radish Salad

Ingredients

• 300 g small waxy potatoes
• 4 tbsp classic vegetable broth
• 2 tbsp white wine vinegar
• Salt
• Pepper
• 2 bunches radishes
• 1 handful sprout mix

Instructions

1. 1.

   Wash the potatoes, place them in a pot and cover with water. Cook covered for about 20–25 minutes. Drain, rinse with cold water, peel, and let cool on a plate.

2. 2.

   Warm the vegetable broth in a small pot or microwave (do not boil). Season with vinegar, salt, and pepper.

3. 3.

   Slice the cooled potatoes into rounds and add them to the warm broth. Let steep for 40 minutes.

4. 4.

   Meanwhile, clean and wash the radishes, then drain well in a sieve. Wash and dry the delicate radish leaves, shaking off excess water.

5. 5.

   Slice the radishes, cut the tender leaves into thin strips, and combine both in a bowl.

6. 6.

   Rinse the sprout mix thoroughly under hot water in a sieve and let it drain well.

7. 7.

   Mix the potato slices and broth with the radishes. Season with salt and pepper, then sprinkle with sprouts. Serve the potato radish salad.