Potato and corn salad

Name: Potato and corn salad
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 100 g Potatoes; 1 egg (size M); 80 g Lamb's lettuce; 1 (25 g) Shallot; 80 ml Vegetable broth (instant); 1 tablespoon (10 g) White wine vinegar; 1 tablespoon (10 g) Oil; 1 (50 g) Wholemeal roll

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

100 g Potatoes
1 egg (size M)
80 g Lamb's lettuce
1 (25 g) Shallot
80 ml Vegetable broth (instant)
1 tablespoon (10 g) White wine vinegar
1 tablespoon (10 g) Oil
1 (50 g) Wholemeal roll

Directions

1
Boil the potatoes for about 20 minutes. Boil the egg hard for about 10 minutes. In the meantime, wash and clean the lamb's lettuce. Peel and halve the shallot and cut into fine rings. Quench egg cold and peel. Drain potatoes, rinse with cold water, peel and slice. Mix potatoes and shallot.
2
Whisk hot broth with vinegar and oil and pour over. Leave to stand for about 20 minutes. Cut egg into eighths, chop half of the eighths finely. Mix lamb's lettuce with the potato salad, season to taste with salt and pepper. Sprinkle with chopped egg and garnish with egg quavers. Serve the wholemeal roll with it
3
Waiting time approx. 30 minutes