Rinse the potatoes, boil in enough salted water, cook for about 25 minutes, drain, peel the hot potatoes and cool.rinse the tomatoes, remove the stalks, cut the tomatoes in half, remove the seeds to taste and dice the flesh. Drain the chanterelles.
Rinse chives under cold running water, rub dry and cut into fine rolls. Mix mayo with yogurt and mustard and season with salt and pepper. Cut the potatoes into thin slices, drizzle with beef broth and vinegar, mix with the chanterelles and chives and leave for about half an hour. Mix with the vinaigrette, perhaps season the lettuce repeatedly and arrange in a baking dish.
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