Peel potatoes while still hot and cool. Clean and rinse radishes. Cut both ingredients into slices. Clean celery, pull off hard strings on the outside of the stalks, rinse the stalks, pat dry and cut into narrow strips. Cut tongue into strips.
For the vinaigrette, stir oil with vinegar, wine and sugar, season with salt and pepper, fold in chives and dill and mix with salad ingredients. Allow the leaf salad to infuse for 1 hour.
Our tip: Always use fresh chives if possible!
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