Potato Salad with Eggs

Ingredients

• 1 kg waxy potatoes
• Salt
• 4 eggs
• 0.5 bunch chives (10 g)
• 4 sprigs fresh thyme
• 2 tbsp yogurt (1.5% fat)
• 150 ml Vegetable broth
• 1 tbsp Medium-hot mustard
• 2 tbsp wine vinegar
• pepper (ground)

Instructions

1. 1.

   Cook potatoes in boiling water for 20–30 minutes. Drain, shock with cold water, peel while still hot, and let cool. Slice into rounds.

2. 2.

   Meanwhile boil eggs for 8–10 minutes until hard. Shock, peel, and cut into pieces. Wash chives and thyme, shake dry; slice chives into ribbons and finely chop thyme leaves.

3. 3.

   Whisk yogurt with broth, mustard, chives, thyme, and vinegar. Season with salt and pepper. Fold potatoes and eggs into the dressing. Let stand for about 10 minutes, taste, and serve the potato salad with eggs.