Potato and Vegetable Salad

Name: Potato and Vegetable Salad
Cook time: 50 min
Total time: 50 min
Yield: 9
Ingredients: 1250 g Potatoes; 400 g Carrots; 300 g Radishes; 1 (approx. 500 g) Cucumber; 2 Shallots; 1 collar Chives; 125 ml Vegetable broth (instant); 2-3 TEASPOONS medium hot mustard; 125 ml White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp freshly ground white pepper; 100 ml Olive oil; 125 g Rocket; 7-10 Tbsp Cress

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 9

1250 g Potatoes
400 g Carrots
300 g Radishes
1 (approx. 500 g) Cucumber
2 Shallots
1 collar Chives
125 ml Vegetable broth (instant)
2-3 TEASPOONS medium hot mustard
125 ml White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp freshly ground white pepper
100 ml Olive oil
125 g Rocket
7-10 Tbsp Cress

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. In the meantime clean, wash and coarsely grate the carrots. Clean, wash and quarter radishes. Clean, wash and cut the cucumber into small pieces. Drain the potatoes, rinse and peel.
2
Cut potatoes into slices and let them cool down. Meanwhile peel and finely dice shallots for the vinaigrette. Wash the chives, dab dry and cut into fine rolls. Heat up the stock. Mix mustard, vinegar, stock, shallots and chives with the whisk of the hand mixer. Season to taste with salt, sugar and pepper. Let the oil run in while stirring. Clean and wash the rocket and let it drain in a sieve. Mix potatoes, cucumber, radishes, carrots and rocket. Pour vinaigrette over it.
3
Season to taste with salt, sugar and pepper. Let the oil run in while stirring. Clean and wash the rocket and let it drain in a sieve. Mix potatoes, cucumber, radishes, carrots and rocket. Pour vinaigrette over it. Let the salad steep for about 1 hour. Serve in cups garnished with cress as desired
4
With 10 people: