Potato salad with eggs – mice

Ingredients for 4 servings:

• 750 g potatoes, waxy
• 3 eggs
• 1 bunch of radishes
• 1 bunch of chives
• 2 bags of ready-made salad dressing mix (spicy garden herbs)
• 100 ml broth
• 1 tsp mustard, medium hot
• 6 tbsp oil
• 18 cloves, whole

Instructions

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

Wash the potatoes and boil in water for about 25 minutes. Boil the eggs until hard-boiled, about 10 minutes. Meanwhile, trim the green parts and roots from the radishes. Reserve 6 root sections for the mouse tails. Thinly slice the radishes. Wash the chives and cut them into fine rolls. Mix the salad dressing with the stock, mustard, and oil. Drain the potatoes and eggs, rinse well, and peel them. Slice the potatoes and mix with the dressing. Halve the eggs lengthwise and stick the root sections on to make mouse tails. For ears, make a small cut in the eggs and insert radish slices. Decorate the mice with eyes and noses made from cloves. Mix the potato salad with the remaining radish slices and chives and divide between plates. Place the mice on top and serve.