Egg and potato salad

Ingredients for 3 servings:

• 5 eggs, hard boiled
• 700 g potatoes
• 125 ml meat broth, warm
• 3 tbsp vinegar
• salt and pepper
• 1 onion(s)
• 60 ml crème fraîche
• 1 tbsp mustard, hot
• Chives or dill

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

Boil the potatoes, peel them, and slice them while they’re still hot. Combine the meat broth, vinegar, salt, and pepper, pour over the potatoes, stir, and let stand for 30 minutes. Peel and finely chop the eggs. Peel the onion and slice into thin rings. Finely chop the chives (or finely chop the dill). Sprinkle everything over the potatoes. Now combine the crème fraîche with the mustard and stir into the potato salad. Season to taste, adding more salt if desired.