Wash potatoes and cook in boiling water for about 20 minutes, cool, peel and cut into cubes of about 2 cm. Boil eggs for about 10 minutes, rinse with cold water and peel. Cut 2 eggs into very fine cubes and cut the other two eggs into eighths. Peel and finely dice the onion. Cut the maties into pieces. Gently mix potatoes, diced eggs, onion and matie. Mix brunch and milk with a whisk, season with salt and pepper and fold into salad. Serve salad with caviar and quail eggs.
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