Kartoffelsalat mit Erbsen, Eiern und Minze

By Tim Sachowsky

Potato salad with peas, eggs and mint

There is no way around the classic potato if you want a successful barbecue evening. In our case, the underground tuber has shed its dusty clothes and presents itself confidently full of nutrients, accompanied by the radiant pea and liquid egg yolk. In our recipe we use the small sorting, called triplets. The potatoes are washed thoroughly and boiled in the broth with the peel on. On the one hand, this saves a lot of time, and on the other hand, the peel protects the valuable vitamin C of the beloved potato.

Ingredients for 4 persons:

  • 500g triplets
  • 250g peas, frozen
  • 1 bottle of organic free-range chicken bone broth
  • 4 organic eggs, soft-boiled
  • 3 tbsp chopped herbs (mint, dill, basil)
  • 3 tbsp J.Kinski Mustard
  • 1 tbsp apple cider vinegar
  • 5 tbsp olive oil
  • 1 apple, cored and cut into pieces
  • 1 tsp umami salt, black pepper

And so it goes:

  • Wash the triplets and cook them with the shells in the bone broth until al dente. Add a little water if necessary; the potatoes should just be covered with liquid. Remove the potatoes from the pot with a slotted spoon and blanch the peas in the same broth for 1 minute. Drain the peas and reserve the liquid. Set potatoes and peas aside and let cool.
  • Continue to reduce the broth and in the meantime prepare the ingredients for the dressing. Put all the ingredients including apple and onion in a blender and puree the dressing with the boiled free-range chicken bone broth until smooth.
  • Pour the dressing over the potatoes and blanched peas and sprinkle loosely with the prepared herbs. Arrange the vegetables in a mound in a bowl, incorporating the soft-boiled eggs. To do this, tear the eggs apart with your fingers.