My mother used to make a similar one to this however I do not remember exactly what she put in here, so this is my version of her European recipe!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 3 as a side
Ingredients About 425 g small new potatoes, washed
175 g frankfurters or Viennas - much nicer than the red frankfurters
About 100 g baby spinach
For the dressing 2½ tbsp oil
½ tbsp white wine vinegar
1 tsp prepared mustard
¾ tsp caraway seeds
Boil the potatoes in salted water for about 20 minutes. Do not make them too soft or they will mash when you cut them.
Drain them and cover to keep them warm while you make the rest.
Hard boil the egg, shell and cut into quarters or smaller.
Cook the Viennas either in boiling water for a few minutes or in the microwave for a minute.
If your potatoes are not really small baby ones, ( mine were not tiny), cut them.
Add the spinach.
For the dressing
Crush the caraway seeds.
Meanwhile combine the dressing ingredients in a screw top jar, and shake.
Pour some of the dressing on the potatoes and cut Viennas, and add the remaining dressing.
Add the hard boiled eggs, season with salt and pepper, and serve either as a main or a side.
I added the hard boiled egg too early and it fell apart, so I suggest leaving this till last
Serve - I served them with my Thai tuna fishcakes, and cabbage (recipe to follow).