Salad of Heurige Potatoes with Spring Herb Curd Dip

Rinse and brush the potatoes well, then soften and rinse well with cold water. Cool slightly and cut into fine slices with the peel. Place in a large enough bowl and pour the hot vegetable soup over them.

Chop the spring onions, slice the tomatoes and dice the cucumber. Add everything to the potatoes form. Season with curry, vinegar, oil, salt and pepper and mix well.

For the dip, mix curd, kefir and olive oil. Season with pepper, salt and cayenne pepper and stir in the finely chopped kitchen herbs.

Season the leaf salad again and bring to the table with the dip.

Our tip: Always use fresh chives if possible!

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