Mushroom Potato Salad

Ingredients

• 0.8 kg small boiled potatoes
• 1 small onion
• 2 tbsp butter
• 1 can whole mushrooms
• 10 hard‑boiled quail eggs
• 150 g anchovy fillets (pickled in oil)
• 12 caper hearts (from the jar)
• 3 tbsp capers
• 4 tbsp white balsamic vinegar
• 50 ml Vegetable broth
• 4 tbsp olive oil
• Salt
• Pepper
• 2 tbsp chives sprigs

Instructions

1. 1.

   Peel the potatoes and, if necessary, halve them. Dice the onion finely. Heat butter in a pan and sauté the potatoes with onions until golden. Set aside to cool.

2. 2.

   Drain the mushrooms. Peel the quail eggs. Drain anchovy fillets, caper hearts and capers. Combine all salad ingredients in a bowl and mix loosely.