Potato and egg salad with mayo
This potato and egg salad is very popular in Eastern Europe, particularly at parties. It’s simple to make and can be supplemented with other ingredients – such as salami, ham, crispy bacon, green beans and gherkins. It can be made in advance so it’s also an ideal salad for picnics and barbecues.
Ingredients
Method
- Cook the potatoes in salted water until tender but not mushy.
- Rinse in cold water – peel them, if you prefer.
- Mix the mayonnaise with lemon juice and mustard to your liking, season with salt and pepper.
- Version 1: slice the potatoes, eggs and onion into rings, layer them on top of each other in a serving bowl. Drizzle each layer with the mayonnaise mixture. Sprinkle the top with chives.
- Version 2: chop the onion, potatoes and eggs roughly into small pieces then in a large bowl toss with the mayo and chives. Season to taste.
- Serve cold or at room temperature.