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🥗 Warm Potato and Radish Salad with Poached Eggs

313 kcal · 30 min · 4 servings

Ingredients

• 750 g firm-cooking potatoes
• salt
• 1 onion
• 125 ml clear broth
• 3 tbsp vinegar
• 1 bunch radishes
• 100 g lamb's lettuce
• 150 g salad cucumber
• 2 tsp medium-hot mustard
• pepper
• 100 ml whipping cream
• 1 splash vinegar
• 4 eggs

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in salted water and cook them for 20 to 25 minutes until tender.
3. 3. Drain the cooking water and peel the still warm potatoes.
4. 4. Peel the onion and cut it into small cubes.
5. 5. Heat the broth and the vinegar in a pot.
6. 6. Sauté the onion cubes in it until they are translucent.
7. 7. Cut the potatoes into bite-sized pieces.
8. 8. Pour the hot broth with the onions over the potatoes.
9. 9. Let the salad marinate for 30 minutes.
10. 10. Wash the radishes and remove the stems.
11. 11. Cut the radishes into thin wedges.
12. 12. Wash the corn salad and dry it well.
13. 13. Cut the salad cucumber into small pieces.
14. 14. Whisk the mustard with salt, pepper, and cream to make a sauce.
15. 15. Mix the potatoes, radishes, and cucumber with the mustard sauce.
16. 16. Bring 1/2 liter of water with vinegar to a boil.
17. 17. Crack each egg individually into a small cup.
18. 18. Slide the eggs gently into the boiling water.
19. 19. Gently push the egg white around the yolk with a spoon to keep it together.
20. 20. Poach the eggs for 4 to 5 minutes until they are cooked.
21. 21. Fold the corn salad into the potato salad.
22. 22. Serve the salad topped with the poached eggs.

Nutrition per serving

• kcal: 313
• Protein: 12 g · Fett/Fat: 14 g · Carbs: 34 g