Potato salad with egg herb sauce

Ingredients for 3 servings:

• 800 g potato(s), waxy
• 7 eggs
• 4 shallots
• 1 bunch of chives
• 1 box of cress
• 1 handful of flat-leaf parsley
• 8 tbsp balsamic vinegar with wild garlic
• 9 tbsp water
• 2 tsp mustard, medium hot
• 12 tbsp oil (walnut oil)
• 3 tbsp capers
• Sea salt, fine
• Black pepper, freshly ground

Instructions

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

Peel the potatoes and boil them in salted water as usual. Drain and let cool. Boil the eggs. They should be hard-boiled. Then rinse in cold water, peel, and finely dice. Place the diced eggs in a bowl. Peel the shallots and dice them very finely and add them to the bowl with the egg. Chop the herbs and add them to the bowl with the wild garlic balsamic vinegar, and mix everything well. Add the water and mustard and mix well. Then add the oil and mix well, then add the capers and season everything with salt and pepper. Cut the potatoes into pieces and add them to the bowl with the egg and herb sauce, and mix with the sauce. Let it sit for a while (at least 2 hours) and season again with salt and pepper just before serving, if necessary. Alternatively, you can of course use a different oil or a different light-colored vinegar.