Carinthian Endive Salad

Boil the potatoes with the skin on. Peel while still hot, cut into slices, salt and lightly sugar. Mix the warm beef broth with finely chopped onions, garlic and vinegar and add the potatoes. Remove the stalk and outer leaves from the endive, wash, spin and cut into fine strips. Add to the potatoes and mix with pumpkin seed oil.

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