Potato and coleslaw

Name: Potato and coleslaw
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g - 1 kg small, new potatoes; 3 Eggs; 1 (approx. 600 g) Head pointed cabbage; 2 Onions; 6 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 coated Tsp Sugar; 4 TABLESPOONS Oil; 7-10 Tbsp Chives and chervil; 3 TABLESPOONS mayonnaise

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g - 1 kg small, new potatoes
3 Eggs
1 (approx. 600 g) Head pointed cabbage
2 Onions
6 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 coated Tsp Sugar
4 TABLESPOONS Oil
7-10 Tbsp Chives and chervil
3 TABLESPOONS mayonnaise

Directions

1
Clean the potatoes thoroughly. Cook in boiling water for about 20 minutes. Meanwhile, boil eggs for 8-10 minutes. Then rinse with cold water, peel and leave to rest. Clean and quarter the pointed cabbage.
2
Cut the cabbage into strips until the stalk. Wash the cabbage strips, drain well. Peel and chop onions. Bring vinegar and diced onions to the boil briefly. Season with salt, pepper and sugar. Add oil and immediately pour over the cabbage strips, knead with your hands until soft. Cut the potatoes in half, mix with the marinated cabbage and leave to stand for at least 1/2 hour. Wash the chives, cut into small rolls, chop the chervil. Stir herbs and mayonnaise into the potato salad.
3
Add oil and immediately pour over the cabbage strips, knead with your hands until soft. Cut the potatoes in half, mix with the marinated cabbage and leave to stand for at least 1/2 hour. Wash the chives, cut into small rolls, chop the chervil. Stir herbs and mayonnaise into the potato salad. Season again with salt and pepper. Cut the eggs into strips, fold in and serve
4
Waiting time approx. 30 minutes