Summary

Ingredients

• 1 kg potato (s), (waxy)
• 300 g eel (s) fillet (smoked)
• 0.25 liter ¼ veal stock or chicken
• 2 shallot (s)
• 1 bunch spring onion (s)
• 1 bunch parsley, smooth
• 2 egg (s), (hard-boiled)
• 2 tablespoon olive oil
• 1 tablespoon vinegar, white wine
• 1 bunch rocket
• 1 pinch (s) sugar
• salt and pepper
• Caraway seed

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Instructions

1. Boil the potatoes with salt and a little caraway seeds. Let cool, peel and cut into slices.
2. Vinaigrette:
3. Cut the spring onions and shallots into thin slices. Mix the stock with white wine vinegar, olive oil, shallots and spring onions.
4. Cut the eel fillet and hard-boiled eggs into bite-sized pieces.
5. Wash the rocket and spin dry.
6. Add the vinaigrette to the potato slices and stir everything well. Season to taste with salt and pepper and a pinch of sugar.
7. Finally, fold in pieces of eel fillet, boiled eggs and rocket. Let the potato salad steep a little before serving.