For the potato salad boil the potatoes until soft, rinse in cold water and peel finely chop the onion and salt lightly. Bring the soup to a hot boil, prepare a marinade with mustard, horseradish, sugar, vinegar and oil.
Thinly slice the potatoes and alternate them with the onions in a bowl, then pour the marinade over them and mix through the finely chopped wild garlic.
Preparation Tip:
You can also use other oil for the potato salad.