Salad with potatoes and eggs

1 kg Potato

200 g red caviar

50 g sour cream 20%

5-6 tablespoons white wine

3 tablespoons mustard

2-3 tablespoons lemon juice

1 bundle watercress

1 pinch sugar

3-4 tsp caviar

Boil the potatoes in their skins, allow to cool, then peel.

Stir white wine with mustard, sour cream and lemon juice, pepper and salt, add cooked in sauce and stir again.

Slice the potatoes circles, put on a salad bowl, alternating with red caviar and cooked dressing, place the salad with potatoes and caviar caviar and lettuce.