Potato Salad with Eggs and Herbs Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 800 g potato (s), waxy
- 7 egg (s)
- 4 shallot (s)
- 1 bunch chives
- 1 box cress
- 1 handful parsley, smooth
- 8 tablespoon balsamic vinegar with wild garlic
- 9 tablespoon water
- 2 teaspoons mustard, medium hot
- 12 tablespoon oil, (walnut oil)
- 3 tablespoon capers
- Sea salt, fine
- Pepper, black, freshly ground
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook in salted water as usual. Drain and let cool.
- Boil eggs. They must be hard boiled. Then quench in cold water, peel and cut into fine cubes. Put the egg cubes in a bowl.
- Peel and finely dice shallots and add to the egg in the bowl. Chop the herbs and add to the bowl with the wild garlic balsamic vinegar and mix everything together well. Add water and mustard and stir well. Then add the oil and stir very well and then add the capers and season everything with salt and pepper.
- Cut the potatoes into pieces and add to the egg-herb sauce in the bowl and mix with the sauce. Let it steep (at least 2 hours) and, if necessary, season again with salt and pepper just before serving.
- Alternatively, you can of course also use a different oil or a different light-colored vinegar.
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