Potato Salad with Salmon Strips

200 ml beef broth, instant or — prepared by yourself, salt alz freshly ground pepper pepper

– converted vertiert & adapted from – K.-H. K.-H. H. Boller 2426/2270.7

Rinse the potatoes and cook them in a little water for about 20 to 25 minutes, depending on their size. Drain and cool. For the marinade, mix the clear soup with the vinegar, oil, salt and cheese. Season with salt and pepper. Rinse the watercress under cold running water, wring dry and pluck into bite-sized pieces, perhaps removing hard stems. Cut the salmon into strips about one centimeter wide and five centimeters long.

Remove the skin from the potatoes and cut them into thin slices. Put them in a salad bowl with the salmon strips and the cress leaves.

Pour the dressing over it, then carefully fold the whole thing together.

Let sit for a while before serving.

U N S E R The potato salad becomes even more flavorful if you mix the still lukewarm slices with the dressing, let everything stand together for 20 min and only then, before serving, fold in the salmon and cress.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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