Egg and potato salad

Ingredients for 4 servings:

• 6 medium-sized eggs, hard-boiled
• 300 g boiled potatoes from the previous day
• 3 m.-large gherkins
• 2 oranges
• 150 g salad cream (Miracel Whip)
• 100 g sour cream
• some salt
• some pepper, mixed, from the mill
• some cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with oranges

Peel the eggs and potatoes and slice both. Thinly slice the gherkins. Peel the oranges with a sharp knife until thick enough to remove the white pith, then cut out the flesh between the membranes and collect the juice. Cut the orange segments into roughly 1 cm pieces. In a large bowl, mix the salad cream with the sour cream and the reserved orange juice. Season to taste with a little salt, a few turns of mixed pepper from a mill, and some cayenne pepper. First, carefully mix the potato and cucumber slices and the orange segments with the dressing in the bowl, then carefully fold in the egg slices.