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Cook the poatoes with the bowl, peel and cut them
into slices as Long as they are lukewarm. Mix the vegetables
bouillon with vinegar and pour it over the potatoes
(let infuse them overnight.)
Cut the spring onions and radishes into slices. Mix
the sour cream, lemon juice and mustard good
together mell and flavour it with salt, pepper and sugar.
Mix the potatoes with the sauce and add the
sprouts, leek onions,radishes and cress.
Let it a few hours steep.
Peel the hard boiled-eggs and quarter it.
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