Boil the potatoes in their skins until soft. Make sure that they do not fall apart. While they are still warm, remove the peel and cut into slices. Season with salt, pepper and nutmeg (freshly grated) and pour the warm soup over them. Let stand until the potatoes have cooled down.
Stir mustard, vinegar, oil and the finely chopped onion to a creamy sauce and mix it exactly into the potatoes. Finely chop the parsley and chives and sprinkle over the lettuce.
Our tip: Always use fresh chives if possible!
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