Wash the potatoes and cook covered for about 20 minutes. quench, peel and let cool down
Defrost frozen peas. Drain the corn. Wash tomatoes and cut them into pieces. Clean and wash the lettuce and pluck into bite-sized pieces
Mix yoghurt, salad cream and vinegar until smooth. Season with salt, pepper and 1 pinch of sugar. Cut the potatoes into slices. Mix with tomatoes, peas, corn and the salad dressing. Let the salad steep for about 15 minutes
Whisk egg, pepper and possibly some salt in a deep plate. Put the chips in a deep plate and crumble coarsely. Wash the chips, dab dry. Turn in egg and crisps one after the other, press well. Heat oil in a coated pan. Fry the escalopes in it at medium heat for about 4 minutes on each side. Fold the salad pieces into the potato salad, season to taste. Arrange everything