Potatoes with Onion, Egg and Tartar Sauce

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Potatoes with Onion, Egg and Tartar Sauce
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Health Score:
9,2 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
Ingredients
600 grams waxy potatoes
salt
2 red onions
4 eggs
6 Quail egg
For the tartar sauce
2 egg yolks
1 teaspoon sharp Mustard
freshly ground white peppers
200 milliliters olive oil
1 teaspoon lemon juice
2 Pickled cucumbers
¼ Cucumber
1 teaspoon Caper
1 tablespoon scallions
also
1 bunch Cress
How healthy are the main ingredients?
potatoCressMustardsaltonionegg

Preparation steps

1.

Rinse and peel the potatoes and cook in a pot of boiling salted water until knife-tender, 25-30 minutes.

2.

Peel the onions, halve and cut into strips.

3.

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.

4.

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.