Potato and Radish Salad

Name: Potato and Radish Salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Potatoes; 750 g Chicken drumsticks; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS sweet-sour sauce; 1 TABLESPOON medium hot mustard; 150 g frozen peas; 1 Onion; 1 collar Radishes; 6 TABLESPOONS Vinegar; 50 ml Vegetable broth (instant); 7-10 Tbsp pink berries; 1 TEASPOON Sugar; 1 Beet Cress; 2 TABLESPOONS Oil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Potatoes
750 g Chicken drumsticks
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS sweet-sour sauce
1 TABLESPOON medium hot mustard
150 g frozen peas
1 Onion
1 collar Radishes
6 TABLESPOONS Vinegar
50 ml Vegetable broth (instant)
7-10 Tbsp pink berries
1 TEASPOON Sugar
1 Beet Cress
2 TABLESPOONS Oil

Directions

1
Wash potatoes and cook 15-20 in boiling water. Then rinse with cold water, peel and leave to rest. Meanwhile, wash the legs and dab dry. Season with salt and pepper. Mix sweet-sour sauce and mustard.
2
Brush clubs with it. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Defrost the peas. Peel and halve the onion. Clean and wash the radishes.
3
Cut onion into fine strips, radish into slices. Cut potatoes into slices. Mix with onion strips. Bring vinegar and broth to the boil briefly. Season with salt, pepper, pink berries and sugar.
4
Pour hot over the potatoes. Cut the cress short. Mix potatoes, radishes, peas, cress and oil. Season again and serve with the chicken legs.