Potato Salad with Eggs

A simple salad enhanced by the flavor of hard-boiled eggs.

Details

  • Preparation Time: 27 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 6 pieces Potatoes, white

  • 1 piece Onion, raw

  • 4 pieces Egg, fresh

  • 0.5 dl Vinegar, apple

  • 1 dl Oil, vegetable oil, canola

  • 1.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Place a large pot on the stove and add well-washed and unpeeled potatoes. Cover them with enough water so that it reaches about two fingers above the potatoes. Add one teaspoon of salt and wait for the water to boil. Then cook over medium heat for 25 to 30 minutes. Use a sharp, narrow knife to check if the potatoes are cooked.

  2. Drain the potatoes and peel them as soon as they are cool enough to handle. Slice them thinly and transfer to a salad bowl. Cover the bowl to keep the potatoes warm. Peel and finely chop the onion, then add it to the cooked potatoes.

  3. Place a small pot on the stove and fill it with cold water. Carefully add the eggs using a spoon. Wait for the water to boil, then remove the pot from the heat and let the eggs sit in the water for 8 minutes. Drain the eggs and cool them under cold running water. Peel and slice them into rounds.

  4. Add the eggs to the salad and season with pepper, salt, oil, and vinegar. Mix the salad well and place the bowl in the refrigerator for at least 20 minutes to cool thoroughly. Then serve as a side dish.

Nutrition Information (Per 100g)

  • Calories: 79.93 kcal
  • Fat: 1.57 g
    • Saturated Fat: 0.5 g
  • Carbohydrates: 11.89 g
    • Sugars: 1.01 g
  • Protein: 2.89 g
  • Fiber: 1.57 g

Advice

Salt the water for boiling the potatoes. This prevents the potatoes from falling apart. When boiling eggs, there should be just enough water to fully cover the eggs. If you want the boiled potatoes to stay warm for a while, place a kitchen towel between the potatoes and the lid to absorb the steam.