Potato salad with surimi

Boil the eggs for 7 minutes, peel them and cut each into 4 parts. Halve the potatoes and boil in 300 ml water for 10 minutes until done. Dilute the dressing with 50 ml of water. Drain the potatoes, scoop them with the onion and the dressing and let them cool quickly in a salad bowl with occasional scooping.

Meanwhile cut the celery and the carrots into 4 cm pieces and cut into strips. Bring plenty of water to the boil and cook the vegetables for 5 minutes. Rinse them cold in a colander.

Remove the foil around the surimi sticks. Halve them and cut the pieces in four rows. Mix the cooled potatoes with the vegetables and the surimi sticks and season with salt and pepper. Divide the lettuce over a bowl, scoop the potato salad and place the egg wedges.