Potato-radish salad (woman)

Name: Potato-radish salad (woman)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 3
Ingredients: 1.25 kg waxy potatoes; 1/8 l Vegetable broth (instant); 1 1/2 TABLESPOONS White wine vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Radishes; 250 g red and yellow cherry tomatoes; 100 g Picking salad; 4 TABLESPOONS light balsamic vinegar; 3 TABLESPOONS Oil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 3

1.25 kg waxy potatoes
1/8 l Vegetable broth (instant)
1 1/2 TABLESPOONS White wine vinegar
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Radishes
250 g red and yellow cherry tomatoes
100 g Picking salad
4 TABLESPOONS light balsamic vinegar
3 TABLESPOONS Oil

Directions

1
Cook the potatoes in water for about 20 minutes. Drain, quench, peel and let cool off. Bring the stock to the boil, season with wine vinegar, sugar and pepper. Cut potatoes into slices, pour the stock over them and let them stand for about 30 minutes. Cut radishes and tomatoes into quarters.
2
Pluck the picking salad a little smaller. Season balsamic vinegar with salt, pepper and sugar, fold in oil. Mix potatoes with radishes, tomatoes and dressing, fold in salad. Season to taste and serve
3
Waiting time approx. 1 hour