Vegetarian potato salad with Amsterdam onions, chives and poached egg
Delicious as an appetiser or lunch salad.
Ingredients:
- 600 g Cêlavíta potato slices
- 3 tbsp crème fraîche
- 10 g fresh chives, finely chopped
- 75 g Amsterdam onions, drained and halved
- Pepper and salt, to taste
- 4 eggs, size M
- 400 ml water
- 100 ml natural vinegar
- 1 small cabbage lettuce
Preparation
Step 1:
Rinse the slices in a colander with cold water. Drain them.
If you use ready-to-eat discs, these are 100% cooked. Otherwise, pre-cook the discs first and let them cool down.
Step 2:
Mix the drained slices with crème fraîche, freshly chopped chives and halved Amsterdam onions. Season the potato salad with salt and pepper to taste.
Step 3:
Just before serving the salad, poach the eggs;
Put a pan of water on the heat with 400 ml of water and 100 ml of natural vinegar and a little salt. Bring the water to the boil. When the water is boiling, turn the heat up to pilot light; the water should remain around 90°C while poaching. Carefully slide the eggs from the shell into the hot water one at a time. Depending on how cooked the egg needs to be, poaching takes 5 (soft) to 10 (hard) minutes.
Step 4:
Prepare the plates; in the bottom some nice leaves of cabbage lettuce, on top the potato salad. Serve the poached egg on top of the salad.
