This Potato Salad with Egg is substantial enough to have as a main meal and will keep you fueled and energized throughout your day.
This is a salad that I remember my Grandfather making in Crete after he had come home from his fields laden with fresh produce.
Tomatoes and cucumbers ripened under the hot sun full of flavour, aromatic parsley, farm fresh eggs combined with olives and potatoes for a satisfying salad that keeps you full for ages.
A great salad that is gluten and dairy-free and that is also suitable for Paleo eaters, it can be made vegan or vegetarian if you omit the eggs.
What are the best potatoes for this Potato Salad with Egg?
Potatoes are broken into three different categories, waxy, all-purpose and floury.
Waxy potatoes have thin skins (which makes peeling optional), the least amount of starch and retain their shape when boiled.
Floury or starchy potatoes are high in starch, low in moisture and have a floury texture with creamy white flesh.
All-purpose potatoes have a medium starch content that falls somewhere in between starchy and waxy potatoes. They have more moisture that starchy Potatoes and hold together in boiling water.
The best potatoes to use for potato salad are the waxy potato variety as they have the least starch and keep their shape when chopped and tossed in a potato salad with your dressing and other ingredients.
How to make this Potato Salad with Egg…
1Prepare your potatoes and eggs…
Wash and peel the potatoes, then cut into large cubes and boil in salted water until cooked through (approximately 20-25 minutes).
Boil your eggs how you like them, then cut them into quarters, keeping one for a garnish, then keep in the fridge until you are ready to assemble the salad.
DICE YOUR POTATOES & BOIL
CUT YOUR BOILED EGGS
2Cut your vegetables…
While your potatoes are busy boiling wash the remainder of your vegetables.
Cut the core and end of the truss tomatoes, then cut into wedges.
Chop off the ends of the Lebanese cucumber, peel leaving alternate green strips, then cut into half-moons.
Remove the papery skin from the onion, remove the ends then cut into half-moons.
CUT YOUR TOMATOES INTO WEDGES
CUT YOUR CUCUMBERS INTO HALF MOONS
CUT YOUR ONIONS INTO HALF MOONS
3Putting it all together…
Place all your ingredients in a large mixing bowl, season liberally with salt and pepper, add the oil and vinegar and mix well until combined. Taste and adjust seasonings according to your taste.
Arrange your salad in a salad bowl, garnish with the last egg quarters and the extra sliced olives. Serve and enjoy!
Some ideas and tips on making this potato salad…
You can also boil the potatoes whole and cut them up with their skins for a rustic version of this salad. Just make sure that you scrub them well before boiling and keep in mind that whole potatoes take longer to boil.
Add a tin of tuna or salmon for some additional protein to keep you satisfied for even longer.
Try it with some capers or caperberries for an extra bit of briny saltiness.
You can prepare this salad a day ahead by boiling the potatoes and the eggs and by making the dressing in a glass jar, storing everything covered in your fridge until you are ready to assemble it.
This salad tastes just as good if not better the next day as the flavour has been allowed to develop and mature overnight.
A great salad for your lunchbox or a picnic provided you keep it cold.
Try some more potato salad recipes…
Ingredients
- 1 kg potatoes waxy (approximately 6 medium)
- 4 large eggs boiled
- 3 medium tomatoes (approximately 350 grams)
- 1 medium Lebanese cucumber (approximately 120 grams)
- 1 small red onion (approximately 100 grams)
- ⅓ cup chopped parsley
- ¾ cup sliced Kalamata olives (keep ¼ cup to use as a garnish)
- 1-2 tsp dried oregano
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- Sea salt and cracked black pepper
Instructions
- Wash and trim all the vegetables.
- Cut the potatoes into large cubes and boil until cooked through (approximately 20-25 minutes).
- While the potatoes are boiling. Cut the tomatoes into wedges, then cut the cucumbers and onions into half-moons.
- Cut the boiled eggs into quarters, keeping one for a garnish.
- Place all your ingredients in a large mixing bowl, season liberally with salt and pepper, add the oil and vinegar and mix well until combined.
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