Potato fennel salad with eggs and tarragon mayonnaise

Cut the potatoes into small square cubes and put them with water and salt. Cook them al dente and pour them off. Let them spread spread out on a flat dish.

In the meantime, cut the fennel in four and cut the pieces into thin strips. Stir in the mayonnaise with the vinegar and tarragon.

Spoon the potato, fennel, eggs, mayonnaise and chives carefully and season to taste with salt and pepper. Leave the salad covered for another half an hour to taste.