Brush potatoes thoroughly under running water, cover with water and make in 25 min as cooked, peeled potatoes. Drain, cool, peel and cut into slices.
Peel the garlic and cut it in half lengthwise. Use both halves to heartily rub a salad bowl. Pour in the potatoes and pour the hot beef broth over them. Mix once. Cool the potatoes. If they have not absorbed all the clear soup, drain it.
Rinse the chervil, dry it and pluck it into small leaves.
Rinse the sorrel, dry thoroughly with paper towels and cut into fine noodles (strips…). Melt the butter in a small frying pan and crumble the sorrel in it.
Mix the potatoes with oil and vinegar, season with salt and pepper. Then mix with chervil and sorrel, quickly bring to the table.
The leaf salad tastes exceptionally well with poached or fried fish or with white meats.
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