Potato salad with turnip greens and egg

Name: potato salad with turnip greens and egg
Total time: 25 min
Yield: 4
Ingredients: 500 g solid potatoes; 6 little little eggs; 2 slices White bread; 6 tablespoon olive oil; 100 g turnip tops; 2 tablespoon White wine vinegar; 5 tablespoon mustard

Ingredients

Directions

Peel the potatoes and cut into thin slices.
Boil the potato slices in plenty of water with salt in 5 minutes al dente. Drain them in a colander.
Boil the eggs in 4-6 minutes until the white has solidified and the yellow just liquefies.
Cut the bread into strips of 2 cm and brush thinly with olive oil. Fry the bread in a frying pan or grill pan golden brown and crisp.
Cut the hard stalks of the turnip greens.
Beat in a bowl 4 tablespoons of olive oil with the vinegar, mustard and salt and pepper to a dressing and scoop the potato wedges and turnip tops lightly.
Divide the salad with the baked bread rolls over plates.
Peel the eggs, halve them and put them directly on the salad. Sprinkle some salt and pepper on the eggs.