Potato Salad with Egg
Rinse the potatoes thoroughly and cook until tender for about 30-40 minutes in salted water. In the meantime, peel the onion and finely chop. Heat the water and dissolve the broth in it. Add chopped onions and bring to a boil, then set aside. Cut the pickles into small cubes. Peel the eggs and cut into slices.
Drain the potatoes, let dry and peel. Cut into slices. Add potatoes to the onion broth with vinegar and pickle liquid into a bowl. Add pickles and chives. Mix gently and season with salt, pepper and nutmeg. Mix the oil in the salad and arrange on plates. Place the egg slices in between the potatoes. Serve warm or cold.