To create a delicious and nutritious salad, start by boiling the eggs. Place them in a pot with cold water, add a teaspoon of salt, and bring to a boil. Let them boil for 10-11 minutes, then immediately transfer them to a container with cold water to stop the cooking process. This step is essential for achieving the perfect texture. While the eggs cool, prepare the potatoes. Choose medium-sized potatoes, wash them well, and leave them unpeeled. Boil them in salted water. Check them with a fork after about 15-20 minutes. The potatoes should be tender but hold their shape, so avoid leaving them on the heat for too long.
Once the eggs have cooled, carefully peel them. In a bowl, combine one boiled egg yolk with a raw one, add a teaspoon of Dijon mustard, a suitable amount of salt and pepper, then sprinkle in some allspice for extra flavor. Using a spatula, mash the boiled yolk and gradually start incorporating olive oil, mixing continuously in one direction. This process will help emulsify the mayonnaise, achieving a creamy and smooth texture. Once you have the perfect mayonnaise, set it aside.
Now, move on to the rest of the ingredients. Grate the other boiled eggs and add them to a large bowl along with the chopped cabbage, green onions, grated carrot, and diced cucumbers. These vegetables not only add texture but also a vibrant palette of colors to the salad. After the potatoes are boiled and cooled, peel them and cut them into suitable cubes, then add them to the bowl with the other ingredients.
Pour the mayonnaise over the vegetable and egg mixture, drizzle with a little lime juice to enhance the flavors and add a touch of acidity that will balance the tastes. Mix everything carefully, being careful not to crush the ingredients. Once the salad is well combined, portion it into plates or a large serving bowl. This salad is perfect as a side dish or a main course, packed with nutrients and flavor, ideal for any occasion. Enjoy it with pleasure!
Once the eggs have cooled, carefully peel them. In a bowl, combine one boiled egg yolk with a raw one, add a teaspoon of Dijon mustard, a suitable amount of salt and pepper, then sprinkle in some allspice for extra flavor. Using a spatula, mash the boiled yolk and gradually start incorporating olive oil, mixing continuously in one direction. This process will help emulsify the mayonnaise, achieving a creamy and smooth texture. Once you have the perfect mayonnaise, set it aside.
Now, move on to the rest of the ingredients. Grate the other boiled eggs and add them to a large bowl along with the chopped cabbage, green onions, grated carrot, and diced cucumbers. These vegetables not only add texture but also a vibrant palette of colors to the salad. After the potatoes are boiled and cooled, peel them and cut them into suitable cubes, then add them to the bowl with the other ingredients.
Pour the mayonnaise over the vegetable and egg mixture, drizzle with a little lime juice to enhance the flavors and add a touch of acidity that will balance the tastes. Mix everything carefully, being careful not to crush the ingredients. Once the salad is well combined, portion it into plates or a large serving bowl. This salad is perfect as a side dish or a main course, packed with nutrients and flavor, ideal for any occasion. Enjoy it with pleasure!
Ingredients
For 4 servings as a main menu: 3 organic eggs, 1 organic egg yolk (raw), sea salt and freshly ground pepper, a pinch of freshly ground allspice, 2 teaspoons Dijon mustard, 130 ml extra virgin olive oil, 5 white or red potatoes, washed, 1 washed sweet potato, 250 g finely shredded cabbage, 1 carrot cut into thin sticks, 1/2 red onion finely chopped, 1 green onion finely chopped, 2-3 tablespoons pickled gherkins sliced or chopped into small pieces, 1 tablespoon finely chopped parsley, 1 tablespoon finely chopped dill, 1/2 teaspoon freshly squeezed lime juice.