Potato salad à la Mialania

Ingredients for 5 servings:

• 1 kg potato(s), waxy
• 3 m.-sized carrot(s)
• 125 ml vegetable stock, maybe a little less
• 1 bunch of chives
• 4 eggs
• 1 tbsp mustard
• 6 tbsp mayonnaise
• 3 tbsp vinegar
• 50 g cheese (e.g. Gruyère)
• salt and pepper
• Maggi
• Herbs, mixed, dried
• possibly olive oil
• possibly onion(s), finely chopped

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Brush the potatoes and boil them in water for about 20 minutes. After about 10 minutes, add the peeled carrots. Once they are tender, drain them, peel the potatoes, and slice them thickly. Cut the carrots into 1-cm cubes and place them in a fairly flat dish. Pour over the stock. Let them simmer until no more stock remains. Meanwhile, boil the eggs and prepare the sauce. Finely chop a bunch of chives and place them in a prepared bowl. Add the mustard, mayonnaise, vinegar, and spices. You may also want to add a little olive oil and, if you like, a finely chopped onion. This should make a flavorful sauce—quite a lot, as the potatoes absorb quite a bit of the sauce when warm. Once the eggs are cooked, rinse them with cold water and cut them into small cubes. Do the same with the cheese. Add everything to the bowl with the sauce, mix well, and let it simmer again. This goes very well with grilled food.