Potato Salad with Watercress

Ingredients

• 600 g waxy potatoes
• 1 handful watercress
• 1 Shallot
• 100 ml Vegetable broth
• 0.5 untreated lemon (juice)
• 1 tsp sharp mustard
• Sea salt
• Pepper (freshly ground)
• 2 tbsp freshly chopped chervil
• 2 tbsp olive oil
• 2 tbsp grape seed oil
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Steam the potatoes in their skins for about 30 minutes. Peel, let cool slightly, and slice. Roughly chop the watercress, reserving a few leaves for garnish.

2. 2.

   Peel and finely dice the shallot. Bring the vegetable broth to a boil with the shallot cubes and pour over the potatoes. Add lemon juice and mustard, season with salt and pepper, and let rest for about 15 minutes. Fold in the watercress, chervil, oil, and vinegar. Taste and serve garnished with remaining watercress.