Lamb’s lettuce salad with crispy potatoes

Based on 7 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“Lamb’s lettuce, also known as Rapunzel in German named after the Grimms’ fairy tale, is a winter green that provides valuable vitamins for us in the cold season. It’s a very delicate salad that wilts easily, so only mix the dressing with the salad right before serving.”

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
200 g lamb's lettuce
300 g waxy potatoes
200 g brown mushrooms
shallot
10 g chives
100 g floury potatoes
7 tbsp olive oil
20 ml balsamic vinegar
150 ml vegetable broth
1 tsp mustard
1 tsp sugar
20 ml white wine vinegar
salt
pepper
Metric
Imperial

Utensils

  • peeler
  • cutting board
  • knife
  • 2 bowls
  • pot
  • colander
  • 2 paper towels
  • frying pan
  • spatula
  • bowl (large)

Nutrition per serving

Cal
659
Protein
10 g
Fat
48 g
Carb
52 g
  • Step 1/5

    Peel and dice waxy potatoes into cubes (approx. 1 cm / ⅓-in.) , then transfer to a bowl with cold water. Slice mushrooms, mince shallot, and finely chop chives.
    • 300 g waxy potatoes
    • 200 g brown mushrooms
    • shallot
    • 10 g chives
    • peeler
    • cutting board
    • knife
    • bowl

    Peel and dice waxy potatoes into cubes (approx. 1 cm / ⅓-in.) , then transfer to a bowl with cold water. Slice mushrooms, mince shallot, and finely chop chives.

  • Step 2/5

    Peel and dice floury potatoes, then add to a pot of cold water over medium heat. Salt and let cook for approx. 10 min. Meanwhile, drain waxy potatoes and pat dry.
    • 100 g floury potatoes
    • salt
    • pot
    • colander
    • paper towels

    Peel and dice floury potatoes, then add to a pot of cold water over medium heat. Salt and let cook for approx. 10 min. Meanwhile, drain waxy potatoes and pat dry.

  • Step 3/5

    Heat approx. one-third of the olive oil in a frying pan, then add waxy potatoes and fry until golden brown. Season with salt and set aside. Add more olive oil to the same pan and fry mushrooms. Deglaze with balsamic vinegar, season with salt and pepper, and set aside.
    • 4 tbsp olive oil
    • 20 ml balsamic vinegar
    • salt
    • pepper
    • frying pan
    • spatula

    Heat approx. one-third of the olive oil in a frying pan, then add waxy potatoes and fry until golden brown. Season with salt and set aside. Add more olive oil to the same pan and fry mushrooms. Deglaze with balsamic vinegar, season with salt and pepper, and set aside.

  • Step 4/5

    Wipe the pan clean with a paper towel. Add the remaining olive oil and shallots. Let fry, then deglaze with some vegetable broth and simmer for approx. 1-2 min. Transfer shallots to a bowl with boiled potatoes. Use a fork to mash the potatoes. Add mustard, sugar, white wine vinegar, and the remaining broth. Season with salt and pepper. Stir in chopped chives.
    • 3 tbsp olive oil
    • 150 ml vegetable broth
    • 1 tsp mustard
    • 1 tsp sugar
    • 20 ml white wine vinegar
    • salt
    • pepper
    • paper towels
    • bowl

    Wipe the pan clean with a paper towel. Add the remaining olive oil and shallots. Let fry, then deglaze with some vegetable broth and simmer for approx. 1-2 min. Transfer shallots to a bowl with boiled potatoes. Use a fork to mash the potatoes. Add mustard, sugar, white wine vinegar, and the remaining broth. Season with salt and pepper. Stir in chopped chives.

  • Step 5/5

    Add dressing to a large bowl and mix in lamb’s lettuce. Serve with mushrooms and fried potato cubes. Enjoy!
    • bowl (large)

    Add dressing to a large bowl and mix in lamb’s lettuce. Serve with mushrooms and fried potato cubes. Enjoy!