Ingredients

• 4 eggs
• 2 potatoes
• 1/2 broccoli
• bunch of radishes
• 1/2 cup green peas
• 1 tomato or 200 g cherry tomatoes
• 1/4 onion
• lettuce (e.g. iceberg) or lamb's lettuce

sauce

• 4 tablespoons mayonnaise
• 4 tablespoons 18% sour cream
• 2 teaspoons mustard
• 1/2 teaspoon liquid honey
• 1/2 clove of garlic (pressed through a garlic press)
• 4 tablespoons chopped chives

Preparation

1. Hard-boil the eggs, peel and dice. Arrange in a row on a large platter. Add green peas (cook frozen peas beforehand according to package instructions).
2. Cook the potatoes in their skins (about 40 minutes), let cool, peel, dice and arrange next to the eggs. Cook the broccoli for 3 minutes, drain and shock in cold water, add to the salad.
3. Add sliced radishes, lettuce and tomatoes. Sprinkle them with chopped onion.
4. Prepare the sauce by mixing all the ingredients. Serve alongside in a small bowl. Season the salad ingredients with salt and pepper. The sauce can be drizzled over some of the ingredients right before serving.