Potatoes with Onion, Egg and Tartar Sauce
Ingredients
- For the tartar sauce
- 2 egg yolks
- 1 tsp sharp Mustard
- freshly ground white peppers
- 200 milliliters olive oil
- 1 tsp lemon juice
- 2 Pickled cucumbers
- ¼ Cucumber
- 1 tsp Caper
- 1 Tbsp scallions
- also
- 1 bunch Cress
Preparation steps
Rinse and peel the potatoes and cook in a pot of boiling salted water until knife-tender, 25-30 minutes.
Peel the onions, halve and cut into strips.
Cook the chicken eggs in a pot of simmering salted water for 10 minutes and the quail eggs for 6 minutes. Drain, rinse under cold water and peel.
For the tartar sauce: In a large bowl, whisk the yolks with the mustard, a pinch of salt and white pepper until creamy. At first, add the oil, a drop at a time, then gradually pour in the oil, whisking constantly and only adding more oil after one addition is well incorporated. Stir in the lemon juice and season with salt. Drain the pickles and cut into small cubes. Rinse the cucumber, cut in half lengthwise, remove seeds and cut into small cubes. Chop 1 egg and add to the sauce along with the chopped capers, cucumbers cubes and the chopped chives. Season with pickle juice, salt and pepper. Cut the cress with scissors. Cut the remaining eggs in half crosswise. Drain the potatoes, let evaporate, quarter and serve along with the eggs on the tartar sauce. Serve sprinkled with onion strips and cress.
