Egg salad with potatoes
(0)
45 min
Under an hour
Kifli Kukták
Ez a krémes tojássaláta a főtt burgonyával kiegészítve egy igazán laktató és ízletes fogás, amely tökéletes választás egy gyors ebédre, vacsorára vagy akár a húsvéti asztalra is. A majonéz és a mustár selymes alapja, valamint a friss újhagyma roppanóssága teszi teljessé ezt a klasszikus receptet.
Preparation method
Ingredients overview
- 6 eggs
- 200 g potatoes (type A)
- 200 g mayonnaise
- 1.5 tablespoons mustard
- 1 spring onion
- salt
- black pepper
Boil the potatoes in their skins in salted water until soft, then let them cool completely. Hard-boil the eggs (approx. 9-10 minutes), then place them in cold water and peel them.
Peel the cooled potatoes, then cut them along with the eggs into approx. 1 cm cubes. Clean and finely chop the spring onion.
In a bowl, gently toss the diced eggs, potatoes, and spring onion with the mayonnaise and mustard. Season with salt and pepper to taste. It is recommended to refrigerate before serving to let the flavors meld.
Chef's tip
You can also sprinkle the salad with fresh chives or parsley for an even fresher taste.
Ingredients
Nutritional values
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