Potato salad with egg, gherkin and apple

Ingredients for 6 servings:

• 1 kg potatoes, waxy
• 2 shallots
• 2 garlic cloves
• 0.2 liters of chicken broth or vegetable broth
• 2 apples, sour e.g. Boskop
• 4 gherkins
• 6 eggs, hard-boiled
• 1 bunch of parsley
• 1 cup of crème fraîche, approx. 150 – 200 g
• 1 tbsp mayonnaise
• 3 tbsp olive oil
• 2 tsp horseradish
• 1 tbsp butter
• ½ lemon(s), juice or more
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 9 hours

Boil the potatoes in their skins and let them cool. Finely dice the shallots and garlic and sauté lightly in butter. Add the stock and simmer gently for 4-5 minutes. Peel and dice the apples and drizzle with lemon juice. Dice the eggs and gherkins. Finely chop the parsley. Peel the potatoes and thinly slice them and place them in a large bowl. Carefully fold all ingredients, including the horseradish, into the potatoes. Season the salad lightly with salt and pepper. Be careful, the spices will absorb the flavor! Cover the potato salad and let it sit in the refrigerator, ideally overnight, and then season again before serving.