Name: Potato and egg salad with summer herbs
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 kg new potatoes; 4 tsp white wine vinegar; 1 tsp Dijon mustard; 2 Tbsp olive oil; 1 bunch spring onions; 100g gherkins; 3 eggs; 3-4 Tbsp Greek natural yogurt (or sour cream); 3-5 Tbsp mayonnaise; salt and pepper; 1 Tbsp chopped parsley; 2 Tbsp chopped dill

Potato and egg salad with summer herbs

24 Jun 2015

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

Potato and egg salad 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 & 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

1 kg new potatoes
4 tsp white wine vinegar
1 tsp Dijon mustard
2 Tbsp olive oil
1 bunch spring onions
100g gherkins
3 eggs
3-4 Tbsp Greek natural yogurt (or sour cream)
3-5 Tbsp mayonnaise
salt and pepper
1 Tbsp chopped parsley
2 Tbsp chopped dill

Instructions

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.