**Ingredients**
(serves 6-8)
  * 1.2 kg small potatoes
  * 1 onion
  * 150 g pickled pickles
  * 300 g Crème fraîche 
  * about 8 tbsp. liquid from the pickle jar
  * salt
  * freshly ground pepper
  * 2 hard-boiled eggs (size M)
  * 2 tbsp. chopped chives

**Preparation**
   - Wash the potatoes, cover them in a pan of water, and bring to a boil. Cover and simmer over medium heat for 20-25 minutes until cooked through. Drain the potatoes, peel them (not needed) while they are still hot, and leave to cool. Peel and finely dice the onion. Finely dice the pickles. Slice the potatoes.
   - Mix crème fraîche with 8 tablespoons of liquid from the pickle jar. Stir in the onion and pickles. Season the salad dressing generously with salt and pepper. Carefully fold in the potato slices. Let the potato salad steep for about an hour. Peel and quarter the eggs.
   - Season the potato salad again. If necessary, add a little liquid from the pickle jar. Arrange the potato salad with the eggs and chives.
   - Potato salad is traditionally served with sausages.