Peel potatoes and shallots and cut into equal-sized wedges.
Finely dice the gherkin.
Wash tomatoes, pat dry, cut into quarters and cut out the stalk.
Heat vegetable cream in a pan, fry potatoes and shallots in it over medium heat until light brown, add gherkin, fry briefly and put everything in a bowl.
In the meantime, whisk Cremefine, mineral water, Salatkrönung and sugar until smooth and pour over the potatoes.
Allow the salad to infuse for about 30 minutes before serving. Then season again and carefully fold in the tomatoes.