Egg and Potato Salad
Potato salad with eggs and fresh vegetables
After the holidays, when tables are full of delicacies and gastronomic excesses are the order of the day, a fresh salad full of vitamins can be just what we need to revitalize our bodies. This potato salad with boiled eggs and crunchy vegetables is not only easy to prepare but also extremely tasty and nutritious. It is a recipe that demonstrates we can turn leftover ingredients into a delicacy that delights the taste buds.
Preparation time: 25 minutes
Cooking time: 30 minutes
Total time: 55 minutes
Servings: 4
Ingredients:
- 6 medium potatoes, boiled with skin
- 6 boiled eggs
- 6 red radishes
- 3 green onions
- 1 red bell pepper
- 1 cucumber
- 12 cherry tomatoes
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Preparation:
1. Boil the potatoes and eggs: Start by boiling the potatoes with their skin. Make sure to choose medium-sized ones for even cooking. Place them in cold water with a little salt and let them boil for 20-25 minutes, or until they are soft but not falling apart. Once done, let them cool, then peel and slice them into rounds about 1 cm thick. At the same time, boil the eggs for 10-12 minutes. After boiling, place them in a bowl of cold water to stop the cooking process.
2. Prepare the vegetables: Meanwhile, clean and wash the vegetables. Cut the cherry tomatoes in half, and slice the radishes, green onions, bell pepper, and cucumber into thin rounds. Make sure to use fresh vegetables, as they will add a vibrant flavor to your salad. An interesting idea would be to mix in some arugula or spinach leaves for an extra touch of freshness.
3. Combine the ingredients: In a large glass or porcelain bowl, combine all the chopped vegetables. Add salt, pepper, olive oil, and apple cider vinegar. Mix well to ensure all ingredients are evenly coated with the dressing.
4. Add the potatoes and eggs: Now, add the sliced potatoes and the boiled eggs cut into quarters. Gently mix, being careful not to break the potatoes. Taste the salad and adjust the seasoning as desired. It is important to ensure that the salad is well-balanced in flavors.
5. Garnish the salad: For an appealing look, you can garnish the salad with a few halved cherry tomatoes and slices of boiled egg on top. This detail not only enhances the presentation but also adds a touch of freshness.
6. Serving: The salad can be served immediately or can be chilled in the refrigerator for a while, which will intensify the flavors. It is ideal as a side dish for a barbecue or can be enjoyed as a light stand-alone meal.
Practical tips:
- You can also add green or black olives for a saltier taste.
- If you want a hint of freshness, try adding some chopped basil or parsley.
- If you prefer salads with a stronger flavor, add a teaspoon of Dijon mustard to the dressing.
- This salad is not only delicious but also healthy. Potatoes are a good source of carbohydrates and fiber, while eggs provide quality protein.
Frequently asked questions:
- Can I replace the potatoes with something else? Yes, you can use quinoa or rice for a gluten-free version.
- Can the salad be stored in the refrigerator? Yes, it is best to keep it in the fridge, but consume it within a day or two to enjoy the freshness of the ingredients.
- What drinks pair well with this salad? A dry white wine or a cold mint tea are excellent choices.
So, enjoy preparing this healthy and colorful salad! Transform leftover ingredients into a culinary feast and savor every bite!
Ingredients: 6 boiled potatoes with skin, 6 boiled eggs, 6 red radishes, 3 green onions, 1 red bell pepper, 1 cucumber, 12 cherry tomatoes, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, salt, pepper
