Brush the potatoes under running water, but do not remove the skin. Fry them in hot butter in a large frying pan. Season with salt. Strip the rosemary needles from the branch and add them on top. Roast the potatoes on a medium fire with the lid closed, turning occasionally, for twenty to twenty-five minutes, depending on their size, until soft.
In the meantime, put the eggs in cold water and boil them for eight minutes. Rinse under cold water, then remove the shells. Cut into small cubes with an egg slicer or chop coarsely with a chopping knife.
Mix mayo and yogurt or sour half cream. Peel and squeeze the garlic and add. Cut the chives with scissors. Add the eggs and season the sauce with salt and freshly ground pepper.
Lightly toast the pine nuts in a dry frying pan without adding any fat. Then chop them coarsely. Mix them into the sauce. Serve separately with the potatoes.
Serve with a chopped lettuce salad.
Tip: As an alternative to fresh chives, you can also use the freeze-dried.
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