Place the Waxy Potatoes in a pot, cover with Broth, add a pinch of Salt, bring to a boil and simmer until just tender (about 15–20 minutes). Drain, let cool slightly, peel if desired and slice into thick rounds while still warm.
Finely chop the Onion. In a small skillet warm the Neutral Oil over medium heat and sauté the onion until translucent and lightly golden, about 4–5 minutes.
Add the White Wine Vinegar, Medium-hot Mustard and Sugar to the pan with the onion, stir and let the dressing simmer briefly to meld the flavors; season with freshly ground Black Pepper and additional Salt to taste.
Pour the hot dressing over the warm potato slices, toss gently so the potatoes absorb the sauce, and fold in most of the chopped Chives, reserving a little for garnish. Let the salad sit while you prepare the Maultaschen so the flavors marry.
Slice the Maultaschen into halves or bite-sized pieces. Heat a large frying pan, melt the Butter and fry the Maultaschen over medium heat until both sides are golden and slightly crisp, about 3–4 minutes per side.
In a bowl whisk the Eggs with a pinch of Ground Nutmeg, a little Salt and Black Pepper. Push the fried Maultaschen to one side of the pan, add a touch more butter if needed, pour in the eggs and gently scramble until just set and creamy; then fold the eggs into the maultaschen.
Plate the warm potato salad alongside the fried Maultaschen and eggs, garnish with the remaining Chives and an extra grind of Black Pepper if desired. Serve immediately.
