Creamy potato salad

Name: Creamy potato salad
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 1.2 kg waxy potatoes; 2 Onions; 150 ml Vegetable broth; 100 ml white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5 Eggs (size M); 125 g Sweet peas; 300 g Party Tomatoes; 1 (approx. 175 g) Mini romaine lettuce; 250 g Spring onions; 1/2 (approx. 250 g) Cucumber; 1 collar Chives; 4-5 Tbsp Olive oil; 7-10 Tbsp Sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

1.2 kg waxy potatoes
2 Onions
150 ml Vegetable broth
100 ml white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
5 Eggs (size M)
125 g Sweet peas
300 g Party Tomatoes
1 (approx. 175 g) Mini romaine lettuce
250 g Spring onions
1/2 (approx. 250 g) Cucumber
1 collar Chives
4-5 Tbsp Olive oil
7-10 Tbsp Sugar

Directions

1
Wash the potatoes thoroughly, boil them in water and cook for about 20 minutes. Drain, quench and peel. Let the potatoes cool down and cut into slices. Peel and finely chop the onions. Bring stock and onions to the boil, add vinegar. Put potatoes in a large bowl and pour the broth-vinegar mixture over them. Season well with salt and pepper. Leave to stand for about 1 hour, mixing carefully several times. Put eggs in boiling water and cook for about 9 minutes. Drain, rinse and peel. Cut eggs into quarters or sixths. Clean, wash and put sugar snap peas in boiling salted water, bring to the boil and cook for 2-3 minutes. Drain, quench and drain well. Wash, clean and quarter the tomatoes. Clean, wash and cut lettuce into strips. Clean, wash and cut spring onions into rings. Cucumber clean, wash, cut off end. Halve cucumber lengthwise and cut into pieces. Wash chives, shake dry and cut into fine rolls. Add mangetouts, cucumber, tomatoes, spring onions, lettuce, chives and oil to the potatoes and mix in. Season again with salt, pepper and sugar. Carefully mix in the eggs. Arrange in a bowl
2
With 10 people:
3
waiting time approx. 1 1/4 hours