For the potato-veggie salad, wash potatoes and boil in water until soft. Peel the potatoes and cut into thin slices. Cut the onion into fine rings.
Dissolve the beef soup powder in water. Put onion, potatoes and Vogerlalat in a bowl. Mix with Hesperides vinegar, beef broth and oil and season with salt and pepper.
Serve the potato and lettuce salad.
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