Potato watercress salad

Name: Potato watercress salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g waxy potatoes; 1 collar Spring onions; 4-5 Tbsp White wine vinegar; 7-10 Tbsp salt and pepper; 1/2 TEASPOON clear soup; 2 TABLESPOONS Olive oil; 1/2 Cucumber; 1 collar Radishes; 1/2 bunch (approx. 200 g) Watercress; 2 Rump steaks (180-200 g each); 2 TABLESPOONS clarified butter; 1-2 TABLESPOONS Pumpkin seed oil; 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g waxy potatoes
1 collar Spring onions
4-5 Tbsp White wine vinegar
7-10 Tbsp salt and pepper
1/2 TEASPOON clear soup
2 TABLESPOONS Olive oil
1/2 Cucumber
1 collar Radishes
1/2 bunch (approx. 200 g) Watercress
2 Rump steaks (180-200 g each)
2 TABLESPOONS clarified butter
1-2 TABLESPOONS Pumpkin seed oil
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Then quench, peel and let cool.
2
Clean and wash spring onions and cut into fine rings. Bring 200 ml water, vinegar, some salt, pepper and stock to the boil. Stir in olive oil and spring onions. Cut potatoes into slices and mix with the marinade.
3
Leave to soak for about an hour.
4
Clean and wash the cucumber and radishes. Halve the cucumber and cut into slices, cut the radishes into slices. Cut off watercress stems generously. Sort the watercress, wash and drain well.
5
Dab steaks dry, cut the fat edge several times. Fry in hot clarified butter for 3-4 minutes on each side. Season with salt and pepper. Wrap in aluminium foil and let it rest for a while.
6
Mix radish, cucumber and watercress with the potato salad. Season to taste again. Arrange salad, sprinkle with pumpkin seed oil. Cut the steaks into slices and place on top.