John Myers
Ingredients for 10 servings:
- 2 kg potatoes, waxy
- 8 eggs
- 5 tbsp vinegar (white wine vinegar)
- 1 tsp vegetable broth, instant
- 1 large onion(s)
- Salt
- 300 g yogurt (whole milk)
- 150 g crème fraîche
- 4 tbsp horseradish (jar)
- capers (approx. 2 tbsp)
- 400 g smoked salmon, sliced
- 1 bunch of chives
- Pepper, white
- ¼ liter of water
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Cook the potatoes in their skins. Hard-boil the eggs. Rinse both, peel, and let cool. Slice the potatoes. Boil 1/4 liter of water with the vinegar and stock powder. Peel and chop the onion, and add it. Simmer for 1-2 minutes. Season with salt and pepper. Pour the hot water over the potato slices and let stand for about 15 minutes. Mix the yogurt, crème fraîche, horseradish, and a pinch of salt. If desired, you can also stir capers and the horseradish sauce into the potatoes. Let stand for at least two hours. Finely chop the eggs and salmon (or cut the eggs into eighths). Wash the chives and cut them into small rings (this also works well and easily with kitchen scissors). Fold everything into the salad. Season to taste and serve.
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