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.
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
Waiting time approx. 1 hour