potato salad

Ingredients for 4 servings:

• 750 g potatoes
• 2 onions
• 20 g butter or margarine
• 250 ml broth, clear
• 150 g mustard pickle(s)
• 1 bunch of chives
• 1 bunch of radishes
• 3 egg yolks
• salt and pepper
• 1 tsp sugar
• 3 tbsp pickle juice from the mustard pickles
• 2 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

without mayonnaise

Peel, wash, and slice the potatoes. Peel and finely dice the onions, then sauté in butter or margarine until translucent. Pour in the stock and bring to a boil. Add the potato slices to the stock and simmer, covered, for 10 minutes. Meanwhile, dice the gherkins, finely roll the chives, and trim, wash, and slice the radishes. Whisk the egg yolks with salt, pepper, sugar, pickle juice, and lemon juice. Stir the egg yolk mixture into the potatoes; do not let it boil. Add the chives, radishes, and gherkins to the potatoes. Serve with mustard sausages.