Colorful potato salad

1.

Wash the potatoes and cook them in salted water for about 20 minutes. Then rinse in cold water and peel off the peel. Let rest a little. In the meantime, clean, wash and quarter the radishes.

2.

Also clean and wash romaine lettuce and cut into fine strips. Wash the herbs, pat dry. Finely chop 2 stalks each of dill and parsley. Cut 1/2 a pot of chives into fine rolls.

3.

Cut the potatoes into slices. Season the vinegar with salt and pepper and heat in a saucepan. Stir in 1 tablespoon of oil and pour over the potatoes while still hot. Fold in the remaining prepared ingredients.

4.

Cover and let sit for at least 1/2 hour. Meanwhile, puree the remaining herbs, except for 1 bunch for garnish, and the remaining oil. Season with salt and pepper. Season the salad again to taste.

5.

Serve garnished with herbs. Add the herb sauce.