Brawn with roast potatoes

Name: Brawn with roast potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs; 1 kg new potatoes, 2 tablespoons oil; 1/2 bunch parsley, dill, chives and chervil; 4 gherkins and 1-2 tsp cucumber water; 250 g Whole milk yoghurt; 100 g Salad cream; 7-10 Tbsp salt, pepper; 1 TABLESPOON Capers (glass); 8-10 discs Delicatessen sour meat with onions (e.g. v. Wiltmann)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs
1 kg new potatoes, 2 tablespoons oil
1/2 bunch parsley, dill, chives and chervil
4 gherkins and 1-2 tsp cucumber water
250 g Whole milk yoghurt
100 g Salad cream
7-10 Tbsp salt, pepper
1 TABLESPOON Capers (glass)
8-10 discs Delicatessen sour meat with onions (e.g. v. Wiltmann)

Directions

1
Boil the eggs hard for about 10 minutes. Brush the potatoes under cold running water. Then dab dry well and cut in half lengthwise, depending on the size
2
Heat the oil in a large frying pan. Fry the potatoes at medium heat for about 20 minutes while turning. Rinse, peel and cool the eggs. Wash and chop the herbs
3
Cut the gherkins into cubes. Dice the eggs: divide in the egg slicer 1 x lengthwise and 1 x crosswise. Mix yoghurt and salad cream and season to taste with salt, pepper and cucumber water
4
Fold the herbs, eggs, gherkins and capers into the remoulade. Salt the potatoes. Arrange sour meat, potatoes and herb remoulade