Boiled potato with vegetable remoulade

Name: Boiled potato with vegetable remoulade
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 large potatoes (about 180 g each); 4 Eggs (size M); 250 g Tomatoes; 1 (200 g) yellow pepper; 1/2 package (150 g) frozen peas; 7-10 Tbsp Salt; 1 collar Parsley and chives; 2 (150 g each) Mug of lean yoghurt; 150 g ripened cream

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 large potatoes (about 180 g each)
4 Eggs (size M)
250 g Tomatoes
1 (200 g) yellow pepper
1/2 package (150 g) frozen peas
7-10 Tbsp Salt
1 collar Parsley and chives
2 (150 g each) Mug of lean yoghurt
150 g ripened cream

Directions

1
Wash the potatoes thoroughly and boil for about 25 minutes. Boil eggs for about 9 minutes. Afterwards rinse with cold water and peel. Clean and wash the tomatoes. Dice tomatoes, except one for garnishing.
2
Clean, wash and chop the peppers. Cook peas in boiling salted water for about 2 minutes. Drain. Wash the herbs and dab dry. Chop parsley, except for something to garnish. Cut chives into small rolls. Dice eggs. Mix yoghurt, sour cream, eggs, tomatoes, peppers, peas and herbs. Season with salt and pepper. Drain potatoes and cut them crosswise, break open a little and arrange on plates.
3
Dice eggs. Mix yoghurt, sour cream, eggs, tomatoes, peppers, peas and herbs. Season with salt and pepper. Drain potatoes and cut them crosswise, break open a little and arrange on plates. Fill with the remoulade. Cut the rest of the tomato into slices. Garnish potatoes with tomato and parsley
4
Cutlery: Boda Nova