Name: Potato and egg salad with pork
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 eggs; 1 cup leftover roasted pork pieces; 2 shallots ( or 1 small red onion); 1 red bell pepper; 2 cups of diced boiled potatoes; 3 gherkins; 6 Tbsp sour cream (or crème fraîche); 2 tsp Dijon mustard; 2 Tbsp chopped chives or parsley

Potato and egg salad with pork

31 May 2017

by Emese

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

Potato and egg salad is very popular in Eastern Europe, particularly at parties and picnic. We normally combine boiled potatoes and eggs with gherkins, onion and sour cream mixed with mustard (See recipe). This potato and egg salad with pork is my own version which I make with leftover roast pork or ham. It’s always a winner with my the family!

Ingredients

4 eggs
1 cup leftover roasted pork pieces
2 shallots ( or 1 small red onion)
1 red bell pepper
2 cups of diced boiled potatoes
3 gherkins
6 Tbsp sour cream (or crème fraîche)
2 tsp Dijon mustard
2 Tbsp chopped chives or parsley

Instructions

Cook about 500g potatoes in lightly salted water, then rinse under cold water, drain and let them cool. If they are not organic, peel them - if they are, leave the skin on, then dice.
Put the eggs in a pan of cold water, bring to the boil, cover and turn off the heat. Leave them for 8 minutes, drain then rinse under cold water. Shell the eggs, then chop into small pieces.
Put 2 large cupful of the potatoes in a large mixing bowl, then add the eggs.
Chop enough pork to make 1 cupful. Add this to the potatoes.
Finely chop the gherkins, red pepper and onion, then add these to the bowl.
Mix the sour cream with the chives and mustard then pour over the salad. Season with salt and pepper. Combine gently, taste and adjust the seasoning. (You might want to add a drop of cider vinegar or lemon juice!)
Chill until serving.