Potato salad with chicken mortadella

Name: Potato salad with chicken mortadella
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Potatoes; 1 (approx. 200 g) Head radicchio salad; 3 (approx. 120 g) Gherkins; 3-4 Tsp medium hot mustard; 4-5 Tbsp white balsamic vinegar; 3-4 Tbsp Cucumber water; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1/2 bunch Oregano; 1 TABLESPOON Capers; 10 discs Poultry mortadella (approx. 10 g each); 7-10 Tbsp Oregano

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Potatoes
1 (approx. 200 g) Head radicchio salad
3 (approx. 120 g) Gherkins
3-4 Tsp medium hot mustard
4-5 Tbsp white balsamic vinegar
3-4 Tbsp Cucumber water
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1/2 bunch Oregano
1 TABLESPOON Capers
10 discs Poultry mortadella (approx. 10 g each)
7-10 Tbsp Oregano

Directions

1
Wash the potatoes and cook in water for about 20 minutes. Quench cold, peel and let cool. In the meantime clean and wash the radicchio and cut into bite-sized pieces. Cut cucumbers into small cubes.
2
Mix mustard, vinegar and cucumber water. Season with salt, pepper and sugar. Fold in the oil. Wash oregano, dab dry, pluck leaves from the stalks and chop finely. Add oregano, cucumber cubes and capers to the vinaigrette and stir in.
3
Cut the potatoes into slices and mix with radicchio, mortadella and the vinaigrette. Allow to soak a little and season again. Arrange on a platter and serve garnished with oregano as desired.