Potato Salad with Matie Sauce

Boil potatoes with caraway seeds and salt for half an hour, cool and peel, cut into thin slices. Rinse the cooled matie fillets, dry them and grind them in a food processor. Add syrup, juice of one lemon, curd cheese, mustard, whipped cream and pepper and stir. Dice the onions. Peel apples and cut into wedges. Finely dice the cucumbers. Mix onions, apples, cucumbers and matje sauce with the potato slices and leave for at least 2-3 hours until serving. Distribute chive rolls and eggs in eighths evenly over the leaf salad before serving.

Our tip: Fresh chives are much more aromatic than dried ones!

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