Purple and yellow potato salad with roast beef and horseradish vinaigrette

Name: Purple and yellow potato salad with roast beef and horseradish vinaigrette
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g purple and yellow potatoes; 2 Onions; 150 ml Vegetable broth; 100 ml white balsamic vinegar; 30 g Horseradish (spicy, glass); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 5 TABLESPOONS Olive oil; 1/4 (approx. 125 g) Head frisée salad; 1 Bed of Daikoncress; 8 discs Roast beef cold cuts (approx. 15 g each)

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g purple and yellow potatoes
2 Onions
150 ml Vegetable broth
100 ml white balsamic vinegar
30 g Horseradish (spicy, glass)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
5 TABLESPOONS Olive oil
1/4 (approx. 125 g) Head frisée salad
1 Bed of Daikoncress
8 discs Roast beef cold cuts (approx. 15 g each)

Directions

1
Wash the potatoes thoroughly, cook in boiling water for about 20 minutes, drain, rinse and rinse off the skin. Let potatoes cool down. Meanwhile peel and finely dice onions. Bring stock and onions to the boil in a small pot and simmer for about 4 minutes. Stir in vinegar and horseradish. Season to taste with salt, pepper and sugar. Fold in the oil.
2
Cut the potatoes into slices, put them in a large bowl and pour the vinaigrette over them. Leave to stand for about 1 hour. Clean and wash the salad, pluck into bite-sized pieces and drain. Cut cress from the bed. Mix salad and 3/4 of the cress into the potatoes. Sprinkle with remaining cress on a plate and arrange with roast beef. Add the remaining roast beef
3
waiting time 1 1/4 hours