Spring potato salad from new potatoes

Name: Spring potato salad from new potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg small new potatoes; 1 small onion; 100 ml Vegetable broth (instant); 2 TABLESPOONS Vinegar; 1 collar Radishes; 1 collar Chives; 300 g Whole milk yoghurt; 125 g Salad Mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 Roman salad heart; 4 Pork cutlet (approx. 150 g each); 1 egg (size M); 5-6 Tbsp Breadcrumbs; 3 TABLESPOONS Oil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg small new potatoes
1 small onion
100 ml Vegetable broth (instant)
2 TABLESPOONS Vinegar
1 collar Radishes
1 collar Chives
300 g Whole milk yoghurt
125 g Salad Mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 Roman salad heart
4 Pork cutlet (approx. 150 g each)
1 egg (size M)
5-6 Tbsp Breadcrumbs
3 TABLESPOONS Oil

Directions

1
Wash potatoes thoroughly and boil in boiling water for 20-25 minutes. Peel and finely chop the onion. Heat the stock, add the onion. Drain potatoes, rinse and peel. Add stock and vinegar to the potatoes.
2
Clean, wash and chop the radishes. Clean and wash the chives and cut them into small rolls. Mix yoghurt and mayonnaise, season with salt, pepper and sugar. Fold the radishes, chives and yoghurt sauce into the potatoes and allow to soak. Clean, wash and cut the salad into strips. Wash cutlets, dab dry and cut into pieces. Season with salt and pepper. Beat the egg in a deep plate and put breadcrumbs on a plate. Turn meat first in egg, then in breadcrumbs. Heat oil in a pan.
3
Season with salt and pepper. Beat the egg in a deep plate and put breadcrumbs on a plate. Turn meat first in egg, then in breadcrumbs. Heat oil in a pan. Fry the meat for 2-3 minutes on each side. Fold the romaine lettuce into the potato salad and season to taste again. Arrange potato salad and schnitzel on plates
4
30 minutes waiting time