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Ingredients
- 1000 g potatoes, cooking type A
- 100 g lamb's lettuce
- 80 g shallot
- 45 ml white wine vinegar (divided)
- 200 ml beef broth
- 15 ml vegetable oil
- 75 ml sunflower oil
- 18 g salt (divided)
- 30 ml apple cider vinegar
- 25 g powdered sugar
- 3 g freshly ground pepper
Instructions
- 1Finely chop the shallot.
- 2Carefully clean the potatoes and boil them in their skins in salted water until tender. While still hot, peel them, slice them into 0.5 cm thick pieces, and place them in a bowl.
- 3Pour the broth and both vinegars into a saucepan, add salt, pepper, sugar, and shallot. Bring to a boil. Cook for 15 seconds and pour hot over the potatoes in the bowl. Gently mix.
- 4After 10 minutes, add the oil and gently mix the salad. Let it rest in the refrigerator for 3–4 hours, ideally overnight.
- 5In a bowl, mix vinegar, oil, and salt, then toss with lamb's lettuce.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef