Cook potato in jackets in salted water, drain. Combine sauce with vinaigrette. Add cut green onions, salt, pepper and cool.

For the sauce, sauté chopped finely onion in vegetable oil for 3 minutes, add curry and, stirring, keep frying for a minute.

Transfer from heat and add the remaining components.

Cover potato with the sauce, add halved eggs and cool.

Before serving, line large bowl with salad leaves, arranging potato with eggs in the center. Side with cut into bars cucumber, red radish and cress salad slices.