Potato Salad with Eggs, Herbs and Smoked Salmon

Ingredients

• 800 g waxy potatoes
• Salt
• 6 tbsp mayonnaise
• 2 tbsp plain yogurt
• 2 tbsp crème fraîche
• 1 tsp medium-hot mustard
• 1 tbsp capers (jar with liquid)
• Salt
• pepper (ground)
• 1 tsp freshly chopped dill
• 1 tbsp chives ribbons
• 2 Eggs
• 1 packet watercress (optional)
• 400 g smoked salmon (sliced)
• dill sprigs (for garnish)

Instructions

1. 1.

   Wash the potatoes and boil in salted water for about 25 minutes.

2. 2.

   Meanwhile, whisk mayonnaise with yogurt, crème fraîche, mustard, capers and a splash of liquid; season with salt and pepper. Fold in fresh herbs.

3. 3.

   Hard‑boil eggs in boiling water for about 10 minutes, then cool, peel and set aside.

4. 4.

   Drain the potatoes, let them steam off, peel and cool. Slice into rounds and gently fold in the mayo mixture. Let rest for about 20 minutes, taste again. Chop the eggs and trim the watercress.