Summary

Ingredients

• 1 kg potato (s)
• 1 onion (s) (vegetable onion)
• 1 bunch chives
• 300 g canned tuna
• 5 egg (s)
• 1 teaspoon mustard
• 2 tablespoon lemon juice
• 1 dash vinegar (white wine vinegar)
• 400 ml yogurt
• 2 tablespoon mayonnaise or salad cream
• 3 tablespoon oil
• salt and pepper
• possibly milk

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Instructions

1. Boil the potatoes until done, peel them, let them cool down, halve them and cut them into slices. Quarter the onion and cut into fine rings. Rinse the tuna in the sieve and tear it apart. Wash and chop the chives. Boil the eggs hard and quench them, then release the egg yolks and chop the egg whites into small pieces.
2. Prepare the dressing. To do this, crush the egg yolk, mix with the mustard and slowly add the oil while stirring until a paste is formed. Stir in the salad cream and yoghurt, season with lemon juice and vinegar as well as salt and pepper.
3. Mix the potatoes with the onions, chives, tuna and egg white. Stir in the dressing and let the salad stand in the refrigerator for about 2-3 hours. Meanwhile, season to taste again and again. If necessary (since potatoes, depending on the variety, make a lot of dressing) stir in a little more milk.