Potato salad with salmon & egg

Name: Potato salad with salmon & egg
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 9
Ingredients: 2 kg cook hard. Potatoes; 6-8 Eggs; 5 TABLESPOONS White wine vinegar; 1 TEASPOON Vegetable broth; 1 big onion, salt, pepper; 300 g Whole milk yoghurt; 150 g Fresh cream; 3-4 Tbsp Horseradish (glass); 1-2 TABLESPOONS Capers (glass); 300-400 g Smoked salmon in slices; 1 collar Chives

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 9

2 kg cook hard. Potatoes
6-8 Eggs
5 TABLESPOONS White wine vinegar
1 TEASPOON Vegetable broth
1 big onion, salt, pepper
300 g Whole milk yoghurt
150 g Fresh cream
3-4 Tbsp Horseradish (glass)
1-2 TABLESPOONS Capers (glass)
300-400 g Smoked salmon in slices
1 collar Chives

Directions

1
Wash 1 potato and cook for about 20 minutes. Boil the eggs hard. Rinse and peel both. Let cool off
2
Cut the potatoes into slices. Bring 1/4 l water, vinegar and stock to the boil. Peel, chop and add onion. Simmer for 1-2 minutes. Season with some salt and pepper. Pour hot over the potatoes. Leave to stand for about 15 minutes.
3
Mix yoghurt, crème fraîche, horseradish and a little salt. Add the capers to the potatoes. Leave to stand for at least 2 hours
4
Cut the eggs and salmon into small pieces. Wash the chives and chop finely. Fold everything into the salad. Season to taste
5
Drink: cool white wine or beer