Egg and Potato Salad

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Salad
Cuisine European
Servings (Default: 3)

Ingredients

  • 5 egg (s), hard-boiled
  • 700 g potato (s)
  • 125 ml meat stock, warm
  • 3 tablespoon vinegar
  • salt and pepper
  • 1 onion (s)
  • 60 ml crème fraîche
  • 1 tablespoon mustard, hotter
  • Chives or dill
Egg and Potato Salad
Egg and Potato Salad

Instructions

  1. Boil the potatoes, peel them and cut them into slices while still hot. Mix the meat stock, vinegar, salt and pepper, pour over the potatoes and stir, leave to stand for 30 minutes.
  2. Chop the eggs, cut the onion into fine rings, cut the chives into rolls (or finely chop the dill) and sprinkle everything over the potatoes. Mix the crème fraîche with the mustard and stir into the potato salad, season to taste and add salt if necessary.

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