Potato salad

Potato salad with eggs and olives

When it comes to simple yet flavorful recipes, potato salad is definitely a dish that should not be missing from any festive meal or picnic. This salad is not only an explosion of flavors but also a symbol of conviviality, often served at family gatherings or parties. Whether you enjoy it as a side dish or a main course, this salad proves to be versatile and loved by everyone.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 6

Ingredients:
- 2 kg potatoes (choose starchy potatoes for better texture)
- 300 g olives (you can opt for green or black olives, depending on your preference)
- 3 eggs (preferably fresh, organic eggs)
- 100 ml extra virgin olive oil (for a more intense flavor)
- 2-3 tablespoons vinegar (white wine or apple cider vinegar is recommended)
- 2 medium onions (preferably red onion for a color contrast)
- Salt to taste
- 100 g pastrama (a delicious option is pork or chicken pastrama, but you can also use ham)

Step by step:

1. Preparing the ingredients: Start by peeling the potatoes and onions. Wash them well under cold running water to remove any impurities. The eggs also need to be prepared, so place them in a small pot with water and boil them for 10-12 minutes.

2. Boiling the potatoes: Place the peeled potatoes in a large pot with salted water. Bring the water to a boil and let them cook for 20-25 minutes or until you can easily pierce them with a fork. Check periodically to avoid overcooking, or they will fall apart.

3. Boiling the eggs: After the eggs have boiled, drain the water and let them cool under cold running water. This will make peeling easier.

4. Chopping the ingredients: Once the potatoes are cooked, drain them and let them cool slightly. Cut them into suitable cubes. In the meantime, peel the boiled eggs and cut them into quarters or cubes, depending on your preference. Chop the onion finely, and the olives can be left whole or chopped, depending on how intense you want their flavor in the salad.

5. Mixing the salad: In a large bowl, add the potatoes, eggs, onion, and olives. Season with salt and add the olive oil and vinegar. Gently mix so that the ingredients combine without breaking the potatoes.

6. Serving: For a special presentation, you can arrange the salad on a platter and garnish with slices of pastrama on top. This not only adds flavor but also a contrast of textures.

7. Serving suggestion: This salad pairs wonderfully with fresh bread or flatbreads. You can accompany it with a glass of dry white wine or cold lemonade to complete the culinary experience.

Practical tips:
- If you want a fresher salad, you can add a few chopped parsley or dill leaves for an extra flavor boost.
- Instead of pastrama, you can use canned tuna or feta cheese for a vegetarian option.
- Potato salad is even tastier if you let it sit in the fridge for a few hours before serving, allowing the flavors to meld better.

Frequently asked questions:
1. Can potato salad be made with sweet potatoes?
Yes, you can replace regular potatoes with sweet potatoes for a healthier and sweeter option.

2. How can I keep the salad fresh longer?
Store the salad in an airtight container in the fridge and consume it within 2-3 days to enjoy the freshness of the ingredients.

3. Can I add other vegetables?
Of course! Boiled carrots or green peas are excellent additions to enrich the salad.

Nutritional benefits:
Potato salad is a good source of carbohydrates, vitamins (especially vitamin C, B6), and minerals (potassium and phosphorus). Eggs add high-quality protein, while olives contribute healthy fats beneficial for the heart.

This potato salad with eggs and olives is more than just a simple recipe; it’s a way to bring family and friends together around the table. So, don’t hesitate to try it and personalize it to your taste! Enjoy!