Egg salad with potatoes

Egg salad with potatoes - A classic recipe full of flavor and freshness

Preparation time: 30 minutes
Cooking time: 30 minutes
Total: 1 hour
Number of servings: 4-6

History and inspiration
Egg salad with potatoes is an iconic dish in many culinary cultures, often served on special occasions, but also on ordinary days as a comforting comfort dish. This recipe combines affordable ingredients into a delicious dish that can be enjoyed as both an appetizer and a side dish. It's this versatility that has made egg and potato salad a family favorite.

Ingredients for egg and potato salad:
- 5-6 hard boiled eggs
- 2 raw eggs
- 1 tablespoon mustard
- 3 tablespoons flour
- 1 lemon (juice and zest)
- 1 red onion
- 1 green onion
- 4-5 potatoes boiled in their skins
- A few sprigs of parsley
- 50-60 ml oil
- 3-4 tablespoons vinegar
- 100 ml yogurt or light cream (12%)
- Salt and pepper to taste
- 2-3 radishes, cucumbers, peppers and a few olives, to taste

Preparing the egg and potato salad

1. Preparing the ingredients
Start by boiling the peeled potatoes and eggs. Put the potatoes in a pot, cover with cold water and add a little salt. Boil them for about 20-25 minutes or until they are soft, but not very tender. The eggs should be hard-boiled, so add them to the water after 10 minutes of boiling the potatoes. Allow them to boil for 10-12 minutes, then remove and rinse under cold running water to stop the cooking process.

2. Making the mayonnaise sauce
Bring 100 ml of water to the boil in a small kettle. Mix the flour and 10-20 ml of oil in a bowl. When the water comes to the boil, gradually pour it over the flour mixture, stirring vigorously with a whisk to prevent lumps from forming. Continue adding water until you get an opaque dough consistency similar to heavy cream.

3. Creating mayonnaise
In a separate bowl, mix the two yolks with the mustard and the opaque batter. Add salt, pepper and the juice of half a lemon, along with the remaining oil. Once all the ingredients are well integrated, add the yogurt or cream and mix until smooth.

4. Preparing the vegetables and eggs
Peel the skin off the potatoes and cut them into medium-sized chunks, similar to those used in an oriental salad. Peel the boiled eggs and cut into thin slices. Chop the green onion finely and cut the red onion in half and then thinly slice. The leftover mayonnaise can be lightly fried in a frying pan until soft, then finely chopped.

5. Assembling the salad
In a large bowl, combine all the ingredients: potatoes, egg slices, green onion, red onion and fried egg whites. Pour the mayonnaise sauce over the mixture and add the vinegar and juice from the other half of the lemon. Season with salt and pepper to taste, then add the chopped greens. Mix everything thoroughly so that the ingredients combine evenly.

6. Decorating and serving
For an eye-catching look, garnish the salad with slices of boiled egg, leaf greens, sliced radishes and lemon slices. You can also add a few olives or cucumbers for extra freshness. This salad is perfect for both festive meals and family dinners.

Practical tips:
- You can replace the yogurt with sour cream if you prefer a richer mayonnaise.
- Add other vegetables, such as boiled carrot or bell peppers, for added color and texture.
- If you want a spicier salad, add a few drops of Tabasco or chili sauce to the mayonnaise dressing.

Frequently asked questions:
1. Can I use quail eggs?
Yes, quail eggs can be used, but they should be cooked for a shorter time, about 4-5 minutes.
2. How can I store the salad?
The salad keeps well in the refrigerator in an airtight container for up to 2 days.
3. What other dishes can the salad be combined with?
This salad goes perfectly with steaks, fish or as a garnish for sandwiches.

Calories and nutritional benefits:
This salad provides a balanced combination of protein, carbohydrates and healthy fats, making it a good option for a light lunch or dinner. Each serving contains about 250-300 calories, depending on the ingredients used.

Whether you serve it for a special occasion or simply as a quick meal, egg and potato salad is a delicious and filling choice. Enjoy!

 Ingredients: 5-6 hard boiled eggs, 2 raw eggs, 1 tablespoon mustard, 3 tablespoons flour, 1 lemon, 1 red onion, 1 bunch green onions, 4-5 boiled potatoes with skin, a few sprigs of parsley, 50-60 ml oil, 3-4 tablespoons vinegar, 100 ml yogurt or low-fat sour cream 12%, salt and pepper to taste, 2-3 radishes, cucumbers, bell peppers, a few olives, to taste.