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Potato salad with egg and broth

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Ingredients for 2 servings:

  • 3 large potatoes
  • 2 onions, red
  • e.g. chives
  • n. B. Thyme
  • 2 eggs
  • n. B. vegetable broth, warm
  • e.g. olive oil
  • n. B. vinegar
  • e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Boil the potatoes and eggs. Dice the onions and slice the boiled eggs, then place both in a bowl. Peel the boiled potatoes, chop them into large pieces, and add them to the onions and eggs. Finely chop the thyme and chives and add them to the salad. Season the salad with salt, pepper, olive oil, vinegar, and warm broth, if desired, and mix well.

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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.

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