Potato salad with salmon

Name: Potato salad with salmon
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 2 kg waxy potatoes; 6-8 Eggs (size M); 1 medium onion; 1/4 l clear vegetable broth (instant); 5 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g Fresh cream; 300 g Whole milk yoghurt; 100 g grated horseradish from the jar; 25 g Gourmet capers; 400 g Smoked salmon in slices; 1 collar Chives

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

2 kg waxy potatoes
6-8 Eggs (size M)
1 medium onion
1/4 l clear vegetable broth (instant)
5 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g Fresh cream
300 g Whole milk yoghurt
100 g grated horseradish from the jar
25 g Gourmet capers
400 g Smoked salmon in slices
1 collar Chives

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Pierce the eggs, put them in plenty of boiling water and cook for 10 minutes. Quench eggs under cold water and let them cool down. Drain potatoes, rinse with cold water and peel. Cut potatoes into slices.
2
Peel onion and chop finely. Heat stock, vinegar, diced onion, some salt and pepper in a pot. Mix crème fraîche, yoghurt, horseradish and some salt. First mix the hot vinaigrette into the lukewarm potato slices and let it stand for about 5 minutes. Then add the horseradish sauce and capers, fold in and let the salad stand for at least 1 hour. Peel the eggs and cut into pieces. Cut salmon into strips. Wash chives, dab dry and cut into fine rolls. Mix salmon, eggs and chives into the salad, except for a little bit for sprinkling.
3
Peel the eggs and cut into pieces. Cut salmon into strips. Wash chives, dab dry and cut into fine rolls. Mix salmon, eggs and chives into the salad, except for a little bit for sprinkling. Season with salt and pepper and arrange on small plates. Sprinkle with remaining chives