Herb potato salad with chervil, chives and marjoram

Name: Herb potato salad with chervil, chives and marjoram
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 2 kg waxy potatoes; 4–5 Eggs; 2 Onions; 200 ml Vegetable broth; 100 ml white balsamic vinegar; 1 TABLESPOON Sugar; 1-1 1/2 TSP. Salt; 7-10 Tbsp freshly ground black pepper; 100 ml Oil; 2 Federation mixed herbs (e.g. chives, oregano, thyme, parsley); 0?$? Tomatoes

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

2 kg waxy potatoes
4–5 Eggs
2 Onions
200 ml Vegetable broth
100 ml white balsamic vinegar
1 TABLESPOON Sugar
1-1 1/2 TSP. Salt
7-10 Tbsp freshly ground black pepper
100 ml Oil
2 Federation mixed herbs (e.g. chives, oregano, thyme, parsley)
0?$? Tomatoes

Directions

1
Wash potatoes thoroughly and cook in boiling water for 20-25 minutes. Then drain, rinse and peel. Let potatoes rest for about 10 minutes. Boil eggs in boiling water for about 10 minutes until hard, then rinse in cold water and peel
2
For the vinaigrette, peel and finely dice the onions. Bring the onions, stock, vinegar, sugar, salt and pepper to the boil and simmer at low to medium heat for 10-12 minutes. Then remove from the heat. Embezzle oil
3
Cut the potatoes into slices, mix with vinaigrette and leave to stand for about 30 minutes. Wash herbs, shake dry. Cut chives into fine rolls. Pluck the leaves of the remaining herbs from the stalks and chop them finely, except for a little for garnishing. Wash, clean and slice the tomatoes. Cut eggs into slices. Mix salad with herbs, season again, arrange in a bowl, cover with slices of tomato and eggs, garnish with herbs
4
Waiting time approx. 30 minutes