Potato salad with baby dollops and eggs

Name: Potato salad with baby dollops and eggs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg waxy potatoes; 3 Eggs; 3 Gherkins (from the jar); 1 red pepper; 10 small mini-rollmop; 6 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Oil; 1 collar Chives; 7-10 Tbsp some salad leaves; 7-10 Tbsp Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg waxy potatoes
3 Eggs
3 Gherkins (from the jar)
1 red pepper
10 small mini-rollmop
6 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Oil
1 collar Chives
7-10 Tbsp some salad leaves
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water, peel and let cool. Boil eggs hard in about 10 minutes, quench cold, peel and cut into slices. Halve cucumbers and cut into slices. Clean, wash and cut the peppers into pieces.
2
Halve the pickled herring. Cut potatoes into slices. Mix vinegar, salt, pepper and sugar. Whip oil into it. Wash the chives, cut into small rolls and fold into the marinade. Mix the salad ingredients with the marinade and leave to stand for about 30 minutes. Season to taste again. Clean and wash the salad leaves and place them on a plate. Arrange potato salad on top.
3
Wash the chives, cut into small rolls and fold into the marinade. Mix the salad ingredients with the marinade and leave to stand for about 30 minutes. Season to taste again. Clean and wash the salad leaves and place them on a plate. Arrange potato salad on top. Garnish with parsley