Eggs and Potato salad

Ingredients:

6 eggs

1 lb potatoes (about 450g), peeled and diced

1/2 cup canned green peas, drained

1/2 cup diced red bell pepper

1 carrot -shredded

1/4 cup Scallions – finely chopped

1/4 cup chopped parsley

1/4 cup chopped

Celery – 1 stalk

2 small pickled cucumbers chopped into small pieces

1/2 cup mayonnaise

2 tbsp Dijon mustard

1 tbsp white vinegar

Salt and pepper to taste

Cherry tomatoes, for decoration

Thin slices of radish, for decoration

Red paprika, for sprinkling

Instructions:

Boil Eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium heat. Once boiling, reduce the heat slightly and let the eggs simmer for 10-12 minutes. When done, transfer the eggs to a bowl of ice water to cool them rapidly. Once cooled, peel the eggs and chop them into small pieces.

 

Cook Potatoes: Fill a separate pot with water and add the diced potatoes. Bring the water to a boil and cook the potatoes until they are fork-tender, about 10-15 minutes. Test by poking them with a fork; they should be soft but not mushy. Drain the potatoes and let them cool to room temperature.

 

Prepare Veggies: Drain the canned green peas and set them aside. Dice the red bell pepper, finely chop the small onion, parsley, green onions, and pickle.

 

Mix Salad: In a large mixing bowl, combine the chopped eggs, cooled diced potatoes, drained green peas, diced red bell pepper,choppedscallions,parsley, carrot , scallions, and pickles. Mix gently to combine all ingredients evenly.

 

Make Dressing: In a separate bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, salt, and pepper until well combined.

 

Combine Ingredients: Pour the dressing over the salad ingredients in the large mixing bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing.

 

Chill Salad: Cover the bowl with plastic wrap or a lid and refrigerate the potato egg salad for at least 1 hour to allow the flavors to meld together. This step also helps to chill and firm up the salad.

Decorate: When ready to serve, transfer the chilled salad to a serving bowl. Make sure the salad is nicely arranged and leveled in the bowl. Decorate the top with halved cherry tomatoes, some parsley leaves, and thin slices of radish. You can use ½ egg for decoration Sprinkle a pinch of red paprika over the top for added color and flavor.

Cooking time: 30 minutes

 Servings: 4

 

Serve: Before serving, give the salad a final stir to redistribute the dressing and the decorative toppings. Enjoy your beautifully presented potato egg salad!