Potato salad with salmon and egg

Ingredients

• 500 g new potatoes (cooked)
• 400 g smoked salmon (thick slices)
• 600 g young spinach
• 1 Red Onion
• 50 g walnut kernels (coarsely chopped)
• 4 eggs
• 75 ml red wine vinegar
• 75 ml mild nut oil
• 1 tsp Honey
• 1 tsp sharp mustard
• Salt
• Pepper (freshly ground)
• chives (for garnish)

Instructions

1. 1.

   Peel the potatoes and slice them.

2. 2.

   Wash, trim, and drain the spinach well.

3. 3.

   Peel the onion, halve it, and cut into strips.

4. 4.

   Poach the eggs in simmering water with 25 ml vinegar until soft‑set.

5. 5.

   Mix the remaining vinegar with oil, honey, and mustard; season with salt and pepper.

6. 6.

   Arrange the potatoes, salmon, and spinach leaves decoratively in a large bowl; sprinkle walnuts and onions over them and place the poached eggs on top. Sprinkle fresh pepper, scatter chives, and serve the dressing separately.