Party potato salad

Ingredients for 8 servings:

• 1,500 g waxy potatoes
• 200 g peas, frozen
• 3 eggs
• 2 onions
• 125 g smoked bacon
• 3 tbsp oil
• 375 ml vegetable broth
• 8 tbsp balsamic vinegar
• salt and pepper
• 250 g sour cream
• 250 g cherry tomatoes
• 1 bunch of chives

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

Boil potatoes in salted water for about 20 minutes. Defrost peas. Boil eggs hard for 8 minutes, rinse in cold water, peel, and let cool. Finely dice onions. Finely dice bacon. Drain potatoes, rinse in cold water, peel, and let cool. Heat 2 tablespoons of oil in a pan. Fry bacon until crispy. Add onions, stock and vinegar, a little salt and pepper, and heat briefly. Pour marinade into a bowl. Slice potatoes directly into the marinade. Let marinate for about 10 minutes. Stir sour cream until creamy. Season with salt and pepper and mix into the potato salad. Let salad marinate for at least 1 hour. Cut eggs into sixths. Halve tomatoes. Finely chop chives. First mix tomatoes and peas into the salad. Then fold in eggs and 2/3 of the chives. Season salad again with salt and pepper and transfer to a large bowl. Sprinkle with remaining chives and garnish with egg wedges. Serve with small meatballs and grilled meat.