Potato and egg salad with mayo
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
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Background
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 -Β 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
- 1 kg new potatoes
- 4 boiled eggs
- 1 red onion
- 5 Tbsp mayonnaise (approx)
- 1 Tbsp German mustard
- Freshly squeezed lemon juice
- Salt and pepper
- Chopped chives
Instructions
- 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.
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Categories
- Meal Type: - Everyday - Lunch - Quick & Easy - Side - Supper
- Cuisines: - Mid&East European
- Occasions: - Barbecue - New Year - Parties - Picnic
- Ingredients: - Roots & Bulbs
- Health and Diet: - Dairy Free - Gluten Free
- Skill Levels: - Easy
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