Potato Vegetable Salad

Ingredients

• 600 g firm potatoes
• Salt
• 250 g radish (e.g., ice pickets)
• 2 stalks celery
• 120 ml Vegetable broth
• 1 tbsp Apple cider vinegar
• 5 tbsp olive oil
• 2 tbsp freshly chopped chervil
• 2 tbsp lemon juice
• 1 pinch sugar
• pepper (ground)
• 150 g North Sea shrimp (pre‑cooked)
• 1 Red Onion
• 6 Radishes

Instructions

1. 1.

   Peel, wash and cut the potatoes into wedges. Boil in salted water for about 20 minutes.

2. 2.

   Peel or wash the radish and celery, then slice both into thin 10 cm long slices or shave them with a mandoline (or use a vegetable peeler). Chop the celery leaves.

3. 3.

   Whisk together the broth, vinegar, oil, celery greens, chervil, and lemon juice. Season with salt, sugar, and pepper.

4. 4.

   Drain the potatoes and let them steam off. Add them to a bowl with celery, radish, and shrimp, then fold in about half of the dressing. Let rest for about 15 minutes.

5. 5.

   Meanwhile peel the onion and slice into thin rings. Wash, trim, and cut the radishes into sticks.

6. 6.

   Plate the salad on bowls, top with onion rings and radish sticks, then drizzle with remaining dressing before serving.