in Recipes

Salad: Potato and Egg Salad

updated

Spread the love

Salad: Potato and Egg Salad

The perfect salad: potato and egg salad recipe with a picture and simple step-by-step instructions.

  • 400 g Waxy potatoes
  • 4 Hard-Boiled eggs
  • 6 Gherkins pickles
  • 1 Pointed peppers
  • 100 g Sweet corn canned drained

* for the dressing

  • 100 g Yogurt
  • 0,5 tsp Seasoned Salt
  • 1 tsp Glücks – spice blossom preparation
  • 1 pinch Espelette pepper
  1. Cut the potatoes into small cubes or into slices. Cut the eggs very small. Cut the gherkins into slices. Wash the peppers, remove the seeds and membranes and then cut into small pieces.
  2. Put the potatoes, eggs, cucumber, bell pepper and corn in a bowl and stir.
  3. For the dressing, mix all the ingredients together. Then add this to the bowl and stir in.
  4. Now put the salad in the fridge and let it steep for a while.
Dinner
European
salad: potato and egg salad

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Albana Noodle – Sausage Salad

Himber Dessert with Curacao