Potato Salami Salad

For the potato-salami salad, boil the potatoes in about 15 minutes with the lid closed, drain and remove the skin.

During this time, chop the shallots. Clean the mushrooms. Sauté the shallots in the butter, add the mushrooms, sauté briefly and extinguish with the soup.

Season with salt, pepper, vinegar and a little sugar. Fold in oil and 3 chopped radishes. Pour over the potatoes while still hot.

Cut the tomatoes in half. Cut the spring onions, radishes and salami into thin slices, fold into the potatoes together with the finely chopped parsley and chives and let stand for 30 minutes.

Mix with halved tomatoes and cress and serve.

Preparation Tip:

The potato-salami salad is also very tasty with chanterelles or porcini mushrooms.

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