Potato salad with cream cheese and crème fraîche

Ingredients for 6 servings:

• 2 kg potatoes, waxy
• 5 eggs
• 100 g peas
• 500 g chicken breast
• 2 m.-sized onion(s)
• 1 package of herb cream cheese
• 2 cups of crème fraîche
• 1 pinch of salt
• 1 tbsp paprika powder
• 3 dashes of Tabasco
• 1 tbsp black pepper, freshly ground
• herbs of your choice
• 1 dash of olive oil
• 2 tbsp sunflower oil

Instructions

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

Potato salad with a twist, good for people who don’t like mayonnaise, and yet significantly lower in calories

Peel the potatoes and boil them until tender. Hard-boil the eggs. If necessary, boil the peas briefly (if frozen). Fry the chicken breasts and season with salt and pepper. Peel and finely chop the onions, and fry if desired. Cut everything into bite-sized pieces and place in a large bowl. For the dressing, combine the herb-flavored cream cheese, crème fraîche, spices, and oil. Pour the dressing over the salad, add some fresh herbs, and mix well.