Potato salad with egg and mustard-honey vinaigrette

Name: Potato salad with egg and mustard-honey vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg small new potatoes; 6 Eggs (size M); 4 TABLESPOONS Cider vinegar; 2 TABLESPOONS coarse mustard; 1 TABLESPOON Honey; 6 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Gherkins; 1 collar Parsley; 1 collar Chives

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg small new potatoes
6 Eggs (size M)
4 TABLESPOONS Cider vinegar
2 TABLESPOONS coarse mustard
1 TABLESPOON Honey
6 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Gherkins
1 collar Parsley
1 collar Chives

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Boil eggs in boiling water for about 10 minutes until hard.
2
For the sauce, whisk vinegar, mustard and honey. Add oil drop by drop. Season to taste with salt and pepper.
3
Finely dice the cucumbers. Wash herbs, shake dry, cut leaves from the stems and chop finely. Cut chives into fine rolls.
4
Drain the potatoes, let them cool down briefly and cut in half. Rinse eggs cold, peel and cut into thirds. Mix potatoes, cucumber, sauce and herbs. Fold in eggs and arrange salad.