Potato and egg salad with summer herbs
Potato and egg salad with summer herbs is a very popular dish all over middle and eastern Europe. It’s just boiled potatoes, boiled eggs and onion (sometimes gherkins too) in a mayonnaise and sour cream dressing. This recipe is a summery version, using spring onions and fresh herbs.It goes well with barbecued grilled food, particularly with fish.
Ingredients
Method
- Rub the potatoes then cook them in lightly salted water. Rinse under cold water, drain and let them cool.
- Mix the vinegar with the mustard and the oil, then season with salt and pepper. When the potatoes are luke-warm, cut them in half and put them in a large bowl. Drizzle over them the dressing.
- Meanwhile, put the eggs in a pan of cold water. Bring to the boil, cover and turn off the heat. Leave them for 6 minutes, then drain and rinse under cold water. Peel the eggs, then chop them roughly into small pieces. Add them to the potatoes.
- Chop the gherkins and spring onions into small cubes pieces, add these to the potatoes.
- Mix the mayonnaise with the yoghurt to your liking. Drizzle this over the salad. Combine gently, taste and adjust the seasoning.
- Scatter on top the herbs just before serving.