Potato and egg salad

Name: Potato and egg salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g waxy potatoes; 4 Eggs; 1 Head Radicchio; 40 g Walnut halves; 2 stem(s) Dill; 2 TABLESPOONS spicy mustard; 150 g liquid sour cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS White wine vinegar; 1 TEASPOON granulated stock

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g waxy potatoes
4 Eggs
1 Head Radicchio
40 g Walnut halves
2 stem(s) Dill
2 TABLESPOONS spicy mustard
150 g liquid sour cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS White wine vinegar
1 TEASPOON granulated stock

Directions

1
Cook the potatoes in plenty of boiling water for 15-20 minutes. Then rinse with cold water, peel and leave to rest. Meanwhile, hard-boil eggs for 8-10 minutes. Rinse cold and peel.
2
Clean and wash the radicchio and cut into bite-sized pieces. Roughly chop the walnut halves. Wash the dill and pluck the little flags. Mix mustard and sour cream for the sauce. Season with salt and pepper. Cut potatoes and eggs into slices.
3
Heat the vinegar and stock. Pour over the potato slices. Mix carefully with the remaining ingredients. Drizzle with the sauce and serve.