Flock in the Fence Salad
Based on:
TypeSalad
Serves4 people
DateNovember 13, 2026
Egg slices as sheep, green beans as fence: the flock in the pen, but one is missing.
A warm potato salad where thick egg slices stand in a row like sheep, surrounded by a green bean fence. In the middle, one 'sheep' is missing. The silhouette directly refers to the flock of sheep behind a fence from the news story.
Ingredients
- 800 g waxy potatoes
- 8 eggs
- 400 g green beans
- 2 red onions
- 4 tbsp mayonnaise
- 2 tbsp wholegrain mustard
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- 1 bunch chives
- salt and pepper to taste
Method
- Peel the potatoes and cut into cubes. Boil for 15 minutes until tender, drain and let cool slightly.
- Boil the eggs for 8 minutes until hard. Cool, peel, and cut into thick slices.
- Trim the green beans, boil for 5 minutes until just tender, and rinse under cold water. Drain well.
- Slice the red onions into half rings.
- Mix mayonnaise, mustard, vinegar, olive oil, salt, and pepper to make a dressing.
- Combine potatoes, onion, and dressing in a bowl. Mix gently.
- Place the potato salad in an oval serving dish. Stand the egg slices in a row in the center, like sheep.
- Arrange the green beans upright around the row of egg slices to form a fence. Leave a gap in the fence to show a break.
- Finely chop the chives and sprinkle over the salad.
Serving notes
- Serve warm for comfort.
- Optionally, serve with crusty bread for extra comfort.