Creamy Potato Egg Salad

Bring a pot of water to a boil.

Clean the potatoes, add to the pot and let simmer for approx. 20 minutes until the potatoes are cooked. Drain the let cool.

• 10.6 oz Potatoes (w/o skin)

In a pot, bring water to a boil. Boil the eggs for approx. 8 minutes. Shock with cold water, peel, cut into eighths and put in a bowl.

• 2 Eggs (~ 3.9 oz)

Finely chop the onion, slice the gherkins and add both to the bowl.

• ½ Onion, red (~ 1.5 oz)
• 3 Gherkins (~ 2.1 oz)

Cut the potatoes into thin slices and add to the bowl.

Add the vinegar, mustard, olive oil and vegetable broth to a mason jar. Screw the lid on tightly and shake vigorously until combined, pour over the potato salad and mix well.

• 1 Tbsp White vinegar
• 1 tsp Yellow mustard
• 2 tsp Olive oil
• 1⁄3 cup Vegetable broth

Finely chop the chives. Season the potato salad with salt and pepper and top with the chives.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
• Salt
• Black pepper

Enjoy your meal!