Boil the potatoes as jacket potatoes. Chop the hard-boiled eggs into small cubes. This works well with the egg slicer in both directions. Possibly put two slices aside for the garnish.
Put the egg cubes in a bowl. Add mayonnaise, yoghurt, apple cider vinegar, a little salt and curry powder and stir everything well until you get a homogeneous mixture. Finally stir in the chives and chill until ready to eat.
Peel the potatoes and bake golden yellow all over in a coated pan in a little butter. Finally, sprinkle the potatoes with a little salt.
Now arrange the egg cream and the potatoes on plates.
A salad of your choice goes very well with it.
Tip: The egg cream is very easy to prepare, but you have to keep it cool until you can eat it.
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