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    Home » By Season » Summer Salads

    Potato Salad with Egg– a meal in itself

    Filed Under: Dinner Salads, Make Ahead Salads, Summer Salads

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    This Potato Salad with Egg is substantial enough to have as a main meal and will keep you fueled and energized throughout your day.

    Jump to Recipe Print Recipe

    POTATO SALAD WITH EGG

    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.

    CLOSE-UP OF POTATO SALAD WITH EGG

    How to make this salad

    1BOIL POTATOES & 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.

    • DICING-POTATOES
      DICE & BOIL POTATOES
    • CUTTING EGGS
      BOIL & CUT EGGS

    2CUT 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.

    • CUTTING-TOMATOES-INTO-WEDGES
      CUT YOUR TOMATOES INTO WEDGES
    • 01-CUTTING-CUCUMBERS-INTO-HALF-MOONS
      CUT YOUR CUCUMBERS INTO HALF MOONS
    • CUTTING-ONIONS-INTO-HALF-MOONS
      CUT YOUR ONIONS INTO HALF MOONS
    • JUST A WHITE PAGE

    3ASSEMBLE 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!

    • INGREDIENTS FOR POTATO AND EGG SALAD IN A MIXING BOWL
      ADD ALL INGREDIENTS TO A BOWL
    • MIXING POTATO AND EGG SALAD
      MIX WELL TO COMBINE

    tips for making this 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.

    Can I make this salad ahead?

    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...

    • ROASTED KIPFLER POTATO SALAD - BLOG POST
      ROAST KIPFLER POTATO SALAD
    • SWEET-POTATO-SALAD-675-CLOSE
      SWEET POTATO SALAD WITH CRANBERRIES

    ROASTED KIPFLER POTATO SALAD WITH HERBS

    MOROCCAN CHICKPEA SALAD WITH SWEET POTATO


    POTATO-SALAD-WITH-EGG

    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.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 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
    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
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
    PINTEREST FOR POTATO SALAD WITH EGG

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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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