Potato Salad

Ingredients

• 1 Dinkel bread roll or pretzel (from the day before)
• 4 tbsp rapeseed oil
• 1 bunch radishes
• Salt
• 3 tbsp apple cider vinegar
• 2 tsp grainy mustard
• Pepper
• 1 kg cooked boiled potatoes (firm, from the day before)
• 4 eggs
• 0.5 bunch chives (10 g)

Instructions

1. 1.

   Crumble the bread roll and lightly brown it in a pan with 1 tbsp of oil for 3-4 minutes over medium heat. Peel, wash, and finely slice the radishes. Mix with salt, vinegar, mustard, and pepper and let them marinate.

2. 2.

   Peel the potatoes, slice them, and fry them in a pan with 1 tbsp of oil for 5-7 minutes over medium heat, stirring occasionally, and season with salt and pepper.

3. 3.

   Heat the remaining oil in a separate large pan. Crack the eggs into it and fry them as sunny-side up for about 4 minutes over medium heat. Season with salt and pepper.

4. 4.

   Wash, dry, and finely chop the chives. Let the potato slices cool for 5 minutes and then mix them with the radish dressing while still warm. Fill the potato salad into 4 bowls, sprinkle with chives, and serve with bread cubes and fried eggs.