Lukewarm mud salad with eggs

Ingredients for 4 servings:

• 1 head of lettuce (romaine or frisee also possible)
• 1 cup sour cream
• 1 cup of yogurt
• 1 bunch chives, chopped
• 750 g potatoes
• 100 g butter
• 1 cup milk
• 4 eggs
• salt and pepper
• 2 pinches of sugar
• nutmeg
• ½ lemon(s) (or a whole one), the juice

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Salad mixed with mashed potatoes and fried or soft-boiled egg (like grandma used to make)

Peel the potatoes and cook as usual. Meanwhile, wash the lettuce, shake it dry, and tear it into small pieces. Prepare the salad dressing by combining sour cream, yogurt, the juice of half or a whole lemon, salt, pepper, a pinch of sugar, and chopped chives. Pour it over the salad. Mash the cooked potatoes in a pot. Stir in the butter, milk, nutmeg, and a pinch of salt; the consistency should be creamy. Then add the warm mashed potatoes to the dressing-covered salad and stir gently. Serve the salad lukewarm. Serve with the eggs—either soft-boiled or fried. A great meal for warm days; I could sit in them.