Potato Salad with Lamb's Lettuce & Shallots

Finely dice the shallots. Wash the potatoes thoroughly and boil them in salted water until soft. Peel them while still hot, cut into slices about 0.5 cm thick, and place in a bowl.

Place beef broth, both types of vinegar (75 ml total), salt, pepper, powdered sugar, and the shallots in a small pot and bring to a brief boil (approx. 15 seconds). Pour the hot marinade over the still warm potatoes and gently mix.

After about 10 minutes, add the oil (vegetable and sunflower oil) and gently stir again. Let the salad marinate in the refrigerator for at least 3–4 hours, preferably overnight.