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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 kg new potatoes
  • 4 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 2 Tbsp olive oil
  • 1 bunch spring onions
  • 100 g 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

Method
 

  1. Rub the potatoes then cook them in lightly salted water. Rinse under cold water, drain and let them cool.
  2. 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.
  3. 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.
  4. Chop the gherkins and spring onions into small cubes pieces, add these to the potatoes.
  5. Mix the mayonnaise with the yoghurt to your liking. Drizzle this over the salad. Combine gently, taste and adjust the seasoning.
  6. Scatter on top the herbs just before serving.