Ingredients:
2 lbs. of potatoes
1 tsp. of salt
2 cream cheese
chives
6 hard boiled eggs
lettuce or watercress
mayonnaise to taste
Instructions:
Peel the potatoes and cut them into squares of about 2 centimeters. Cook them in enough water to cover them and add the salt.
When they are soft but without letting them fall apart - immediately remove them from the water, drain them well. Add the well-washed and chopped chives. Let them cool. Mix the cream cheese with the mayonnaise well and add it to the cold potatoes. Serve very cold on lettuce or watercress with a hard-boiled egg cut in half on each plate.
Servings:
6