Potato Salad with Egg– a meal in itself

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.

You Will Need

Step-by-Step Instructions

Step 1 – Boil 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.

Step 2 – Cut 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.

Step 3 – Assemble Your Salad

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!

Tips and Questions

Try Some More Potato Salad Recipes…

Recipe Card

Potato Salad with Egg– a meal in itself

This Greek Potato Salad Recipe comes from my Grandfather, it is basically a Greek salad with the addition of boiled eggs and potatoes.

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

* Times are an estimate and will depend on your skill level

Course: Salad

Cuisine: Greek

Keyword: Easy, Intermediate

Servings: 4 as a main

Calories: 462kcal

Author: Anastasia Papapetros

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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 teaspoon dried oregano
• ▢ ⅓ cup olive oil
• ▢ ¼ cup red wine vinegar
• ▢ Sea salt and cracked black pepper

Metric – Imperial

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.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Calories: 462kcal | Carbohydrates: 42g | Protein: 15g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 187mg | Sodium: 492mg | Potassium: 1503mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1628IU | Vitamin C: 52mg | Calcium: 148mg | Iron: 10mg

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