Boil potatoes, peel and cut into slices while still hot.
Prepare the vinaigrette from vinegar, oil, finely chopped wild garlic, salt and pepper and mix into the warm potato slices.
Pour enough beef broth over it to make the salad juicy and hearty in flavor.
Let it stand for a while before serving.
Preparation Tip:
Instead of beef broth, you can use vegetable or chicken soup.
Related Recipes:
Roasted Rump Steak in Rum RaisinsPerhaps your new favorite bean dish: Season the rump steak, toast with a clove of garlic and cook for 6-8 min...
Fennel and Pear Salad with Chicken and Goat CheeseFor the fennel and pear salad, mix 2 tsp honey with sunflower oil and ½ tsp air seasoning. Rinse chicken...
Asian Turkey Meatballs with Beet Salad and Glazed ApplesTurkey meatballs: Mix all ingredients well and set aside to cool briefly. Heat a pan with the olive oil. Brush...
Ginger PlumsRinse the plums. Cut ginger with peel into slices. Split lemongrass by gently tapping it. Bring plum wine and...
Zucchini Halves Au GratinFor gratinated zucchini halves, boil peas briefly in salted water and strain. Peel garlic clove and squeeze...
Cream of Pumpkin Soup with Cinnamon CroutonsHeat clarified butter in a saucepan. Sauté onion and garlic in it. Add pumpkin and potato cubes and sauté...
Mascarpone Parfait with Plum Compote* For a pie dish (quiche dish) of 15cm. give with oil, spread completely with plastic wrap, smooth. For the...
Pears in ShirtStir all the ingredients for the filling. Remove the skin from the pears, but leave the stem on the fruit. Cut...
Footballer CrackerFinely dice the onion. Melt a generous amount of butter in a frying pan and sauté the diced onion until...
Rhubarb Compote with Pumpkin Seed Dumplings1. Caramelize 30 g sugar in a saucepan until light brown. Add pumpkin seeds, mix with the sugar and form on...