Summary

Ingredients

• 1 kg jacket potato (s), boiled (preferably from the day before)
• 1 bunch radishes
• 1 onion (s), red, or bunch spring onions
• 3 egg (s), hard-boiled
• 0.5 teaspoon ½ vegetable stock, instant
• 3 tablespoon vinegar
• 1 teaspoon mustard
• 3 tablespoon oil, tasteless (e.g. safflower oil)
• 2 tablespoon chives, cut into rolls
• salt and pepper
• sugar
• liters ⅛ water

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Instructions

1. Peel the potatoes and cut into slices. Clean and cut the radishes into eighths. Peel the red onion and cut into strips or (which I prefer) wash the spring onions, shake off the water a little and cut into rings. Peel and roughly dice the eggs.
2. Bring 1/8 l of water to the boil with the vegetable stock. Add the vinegar, mustard, oil and chives rolls. Season and mix with the other ingredients while still hot.
3. Allow to steep for at least 30 minutes before consumption so that the potatoes can absorb the liquid.