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Potato Salad with Lamb's Lettuce & Shallots
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Gurkerl Küche
Ein herrlich leichter Klassiker der österreichischen Küche: Dieser Erdäpfelsalat besticht durch seine Frische und die feine Note von Vogerlsalat und Schalotten. Perfekt als Beilage oder leichter Hauptgang.
Ingredients
Preparation method
Preparation
Finely dice the shallots. Thoroughly wash the potatoes and boil in salted water until soft. Peel while still hot, cut into approx. 0.5 cm thick slices and place in a bowl.
Marinating
Put the beef broth, both types of vinegar (75 ml in total), salt, pepper, icing 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 mix gently.
After about 10 minutes, add the oil (vegetable and sunflower oil) and gently stir in again. Let the salad steep in the fridge for at least 3–4 hours, preferably overnight.
Chef's tip
The potatoes must still be warm when the marinade is added so that they can absorb the flavor optimally.
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