Colorful Potato Salad

1. cook all potato varieties separately as cooked, peeled potatoes, cool briefly and peel while still warm 2. cut into pencil-thick slices 3. finely chopped shallot with the warm clear soup over the potato slices form 4. season salad with vinegar, oil, salt, pepper 5. pull at room temperature for about an hour and season 6. arrange the colorful potato salad with a little lettuce on a plate and garnish with the flowers.

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