Autumnal potato salad with nut vinaigrette

Name: Autumnal potato salad with nut vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g small potatoes (triplets); 1 Onion; 150 ml Vegetable broth; 5 TABLESPOONS White wine vinegar; 1 TEASPOON medium hot mustard; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Walnut kernel halves; 50 g seedless green and blue grapes; 4 Stem(s) Parsley; 150 g Comté cheese; 1/2 Head radicchio salad

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g small potatoes (triplets)
1 Onion
150 ml Vegetable broth
5 TABLESPOONS White wine vinegar
1 TEASPOON medium hot mustard
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Walnut kernel halves
50 g seedless green and blue grapes
4 Stem(s) Parsley
150 g Comté cheese
1/2 Head radicchio salad

Directions

1
Wash the potatoes and boil in boiling water for about 25 minutes until soft. Peel and finely dice the onion. Boil up onion cubes, broth, vinegar, mustard and oil, season with salt and pepper. Let simmer for about 3 minutes. Drain the potatoes, rinse briefly under cold water and peel.
2
Cut the larger potatoes in half. Pour hot marinade over the potatoes and leave to stand for at least 1 hour. Roast the nuts in a pan without fat. Take them out, let them cool down briefly and chop them coarsely. Wash and halve the grapes. Wash parsley, shake dry and chop leaves coarsely except for a little bit for garnishing.
3
Cut the cheese into cubes. Clean, wash and roughly pluck the radicchio into pieces. Add nuts, grapes, chopped parsley, cheese and radicchio to the salad before serving, then season to taste again. Garnish with parsley