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LISAWV
Potato salad with lamb's lettuce and egg
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Ingredients
Directions
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Peel the potatoes and cut into thin slices.
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Boil the potato slices in plenty of water with salt in 5 minutes al dente. Drain them in a colander.
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Boil the eggs in 4-6 minutes until the white has solidified and the yellow just liquefies.
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Cut the bread into strips of 2 cm and brush thinly with olive oil. Fry the bread in a frying pan or grill pan golden brown and crisp.
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Beat in a bowl 4 tablespoons of olive oil with the vinegar, mustard and salt and pepper to a dressing and scoop the potato wedges and lamb's lettuce lightly.
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Divide the salad with the baked bread rolls over plates.
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Peel the eggs, halve them and put them directly on the salad. Sprinkle some salt and pepper on the eggs.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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