This rich salad with new potatoes tastes so good that it doesn’t even need meat. A nice little meal for the first warm spring evenings.
1. Preheat the oven to 220 °C. Brush the potatoes thoroughly under running water, but do not remove the skin. Dry on a kitchen towel or with kitchen roll. Prick the tubers with a fork a few times all around. Place on a baking tray.
Bake the potatoes in the oven at 220 degrees Celsius on the second rack from the bottom for 30-40 minutes until they are soft. 3.
In the meantime, rinse the cherry tomatoes, cut them in half and season lightly with salt. Rinse the lettuce and cut into bite-size pieces or strips, depending on the type of lettuce.
Mix the mayonnaise, vinegar, soup, salt, pepper and olive oil to make a sauce.
Mix the lettuce with just under half of the sauce and arrange in deep plates. Cut the still hot potatoes in half or quarters lengthwise, depending on their size, and arrange on the lettuce. Sprinkle with coarsely ground black pepper and drizzle with the remaining sauce. Garnish with the cherry tomatoes.
Tip: Did you know that one bowl of spinach provides about 50 percent of your magnesium needs?