Potato salad with eggs
I usually make this salad when I'm in the mood for something quick, filling, and that can stay in the fridge for a day or two. Most of the time, I prepare it when I have leftover potatoes from a side dish or when I want to use what I have in the fridge. It’s easy to adapt and works well as a main dish or a snack.
Quick Info
Total time: about 1 hour (including cooling)
Preparation time: 15 minutes
Cooking time: 30-35 minutes (boiling potatoes and eggs)
Servings: 4
Difficulty: easy
Recipe type: cold salad, suitable for lunch or dinner
Ingredients
6-8 red potatoes
3 eggs
a few leaves of green lettuce
a piece of leek
1/2 small onion
1/4 red bell pepper
2 tablespoons mayonnaise
1 teaspoon mustard
1 tablespoon sour cream
salt, pepper
Instructions
1. Wash the potatoes thoroughly and boil them with their skins in salted water. Check them with a fork after 25-30 minutes. Once they are done, drain them and let them cool completely before peeling.
2. Boil the eggs separately. After they are hard-boiled (about 9-10 minutes from the moment the water starts to boil), rinse them under cold water and peel them.
3. Once cooled, cut the potatoes into slices or small cubes. Cut the eggs into larger pieces.
4. Prepare the vegetables: slice the leek into thin strips (julienne), finely chop the onion, and dice the bell pepper. Tear or cut the lettuce into thin strips.
5. Place the chopped potatoes in a large bowl. Add the chopped eggs, leek, onion, bell pepper, and lettuce. Sprinkle with salt and pepper to taste.
6. In a separate bowl, mix the mayonnaise with the mustard and sour cream until smooth. Pour this dressing over the salad.
7. Gently mix everything with a large spoon or spatula to avoid mashing the potatoes.
8. Cover the bowl and let the salad chill in the fridge for a few hours before serving.
Why I Make This Recipe Often
It’s quick to prepare and doesn’t require complicated ingredients. It keeps well in the fridge and can be adapted based on what you have. I like it because it has a balanced combination of potatoes and vegetables, and the dressing ties everything together nicely.
Tips and Variations
Tips
Use red potatoes; they hold their shape better after boiling.
Let the potatoes cool completely before cutting them to prevent them from crumbling.
Add the dressing at the end and mix gently.
Substitutions
You can use green onions instead of dry onions, especially if you prefer a milder flavor.
If you don’t have leek, you can just use onion.
Mayonnaise can be replaced with a light version or even thick yogurt if you want something lighter, but the texture and taste will change.
Variations
Add some pitted olives for an extra flavor boost.
You can add thinly sliced radishes for a crunchy touch.
If you want a heartier salad, add some diced ham or boiled chicken breast.
Serving Ideas
It works well on its own as a main dish for lunch.
You can serve it on toasted bread slices.
It’s also great alongside roasted meat or cold grilled dishes.
Frequently Asked Questions
1. Can I use other potatoes instead of red potatoes?
Yes, but white potatoes tend to crumble more easily after boiling. Red potatoes stay firmer.
2. Can I prepare the salad a day in advance?
Yes, it’s actually recommended to let it sit in the fridge for a few hours or overnight for the flavors to meld better. If it sits for more than a day, the vegetables may lose their texture, and the dressing might become watery.
3. If I don’t have sour cream, can I just use mayonnaise?
Yes, the sour cream just helps to “bind” the dressing and makes it smoother. It can be omitted or replaced with thick yogurt.
4. Can it be made without eggs?
It’s possible, but the taste and texture will be quite different. The boiled egg adds substance and balance.
5. What if I don’t have leek?
The salad will still be fine with just onion, although leek gives a milder flavor than raw onion.
Nutritional Values
Approximately, one serving (out of 4) contains about 250-300 kcal. Roughly: 30 g carbohydrates, 7 g protein, 12 g fat. The values depend on how fatty the sour cream/mayonnaise used is and the size of the potatoes. It’s a balanced salad, but if you use light mayonnaise or less, the fat content decreases.
Storage and Reheating
The salad can be stored covered in the fridge for up to 2 days, but it tastes best in the first 24 hours. I do not recommend reheating it, as it is a cold salad. If it has been at room temperature for more than 2-3 hours, do not keep it any longer.
Ingredients: 6-8 red potatoes, 3 eggs, a few leaves of green lettuce, a piece of leek, 1/2 small onion, salt, pepper, 1/4 red bell pepper, 2 tablespoons mayonnaise, 1 teaspoon mustard, 1 tablespoon sour cream.
