Fine potato and egg salad

Name: Fine potato and egg salad
Yield: 1
Ingredients: 1.5 kg waxy potatoes; 8 Eggs; 5 TABLESPOONS Vinegar; 1 TEASPOON Vegetable broth; 1 Onion; 1-2 TABLESPOONS Capers; 250 g cherry tomatoes; 200 g Salad Mayonnaise; 500 g Yoghurt or sour cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Arugula

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

1.5 kg waxy potatoes
8 Eggs
5 TABLESPOONS Vinegar
1 TEASPOON Vegetable broth
1 Onion
1-2 TABLESPOONS Capers
250 g cherry tomatoes
200 g Salad Mayonnaise
500 g Yoghurt or sour cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Arugula

Directions

1
##Wash the potatoes and cook for about 20 minutes. ##boil eggs## hard. Rinse and peel both. Cool down
2
Bring 200 ml water, vinegar and stock to the boil. ##Peel and finely dice the onion and simmer briefly. Cut potatoes into slices. Pour hot broth over them and let them steep for about 1 hour
3
Drain the capers. Wash and halve the tomatoes. Coarsely dice the eggs. Mix mayonnaise and yoghurt. Season to taste with salt, pepper and a little sugar. Mix potatoes and yoghurt mayonnaise. Fold in tomatoes, eggs and capers. Leave to soak for at least 30 minutes. Season to taste. Garnish with rocket salad