"Prague Salad" with potatoes and poached egg

Ingredients for 4 servings:

• 1 leaf lettuce, e.g. oak leaf
• 4 potatoes
• 200 g green beans
• 4 tomatoes
• 200 g cucumber(s)
• 1 small onion(s)
• 4 eggs
• 4 tbsp grainy mustard
• 4 tbsp mayonnaise
• 4 tbsp yogurt
• 1 tsp sugar
• 1 tbsp oil, neutral
• 1 tsp savory
• salt and pepper
• 1 dash of vinegar for poaching
• 1 tsp caraway seeds, whole (if needed)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

I discovered the recipe in Prague, hence the name.

Pick off the lettuce, wash it, and drain well. Boil the potatoes, still with their skins, in salted water. If you like, you can add a teaspoon of caraway seeds to the cooking water. In the meantime, make a dressing with the grainy mustard, mayonnaise, yogurt, sugar, and oil. When the potatoes are almost cooked, bring another pot of salted water with a teaspoon of savory for the beans and a pot of lightly salted water with vinegar for the eggs to a boil. Trim the ends of the beans and boil the beans for about 8 minutes. They should still be firm to the bite. While the beans are cooking, slice the tomatoes, slice the cucumbers, and half the onion, and arrange everything on top of the lettuce. Drain the potatoes and beans. Quarter or wedge the potatoes depending on their size. Finally, crack the eggs one at a time into a shallow cup, then stir the cooking water to create a whirlpool and carefully drop the eggs into the water, one at a time. Poach for 2-3 minutes, depending on the size of the eggs (the water should not be bubbling). Arrange the still-warm potato wedges and beans on top of the salad and drizzle with the dressing. Finally, remove the poached eggs from the water with a slotted spoon and place them on top of the salad. For non-vegetarians, you can also fry a slice of bacon until crispy.