Lamb’s lettuce salad with crispy potatoes

Step 1/5

• 300 g waxy potatoes
• 200 g brown mushrooms
• 1 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

• 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

• 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

• 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

• bowl (large)

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

Enjoy your meal!