John Myers
Potato and Tomato Egg Salad
The perfect potato and tomato egg salad recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- 250 g Date tomatoes
- Pepper
- 4 Hard-Boiled eggs
- 1 bunch Spring onions
- 1 bunch Chives
- 2 Gherkins
- 250 g Herb quark
- 150 g Yogurt
- 200 g Sour cream
- Salt
- Boil the potatoes, let them cool, peel them and cut them into slices.
- Mix the quark, yoghurt, sour cream and a little cucumber water, season with salt and pepper, stir in the potato slices and chives.
- Cut the cucumber into slices, cut some tomatoes into slices, cut two eggs into small pieces, cut the spring onions into rings and mix everything with the potatoes.
- Arrange the salad on plates and decorate with halved eggs and halved date tomatoes.
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