Trufandale with new potatoes and spring cabbage salad

Ingredients

• 1 kg new potatoes (small)
• 1500 ml water (for boiling the potatoes)
• 1/2 small head of spring cabbage (about 400 g)
• 1000 ml water (for the cabbage)
• 1 teaspoon salt
• 2 tablespoons vinegar
• 60 g dill (2 bunches)
• 5 tablespoons oil for frying
• 1/2 teaspoon fine salt

Preparation

1. Wash the new potatoes, small ones if possible, and put them whole in a pot with 1500 ml water to boil. 2. Boil them for 20 minutes, until a fork pierces them easily. 3. Meanwhile, wash the dill, dry it and chop it finely. 4. Remove the outer leaves from the cabbage, wash it and chop it finely. 5. Put the chopped cabbage in 1000 ml water with 1 teaspoon of salt and 2 tablespoons of vinegar for 10 minutes. 6. Drain the cabbage and mix it gently with half of the chopped dill. 7. Drain the potatoes well and let them drain properly, then heat 5 tablespoons of oil in a frying pan. 8. Add the potatoes to the oil and fry them over low heat for 10 minutes, until nicely browned on all sides, then sprinkle with 1/2 teaspoon of fine salt. 9. Serve the potatoes warm, with the new cabbage salad on the side.