Salad with potatoes, dill and soft-boiled eggs | Castello®

Ingredients

• 800 g scrubbed, new potatoes
• 1 l water
• 1 tsp coarse salt
• ¼ l sour cream 18%
• 1 tbsp dijon mustard with honey
• ½ tsp coarse salt
• 2 cucumbers
• 1 dl whole fresh dill twigs
• 150 g radishes thinly sliced
• 7 spring onions sliced in thin rings
• 200 g smoked tenderloin in strips
• 4 hot, soft-boiled eggs
• ¾ tsp flake salt
• freshly ground pepper
• 240 g toasted rye bread