On busier evenings, when I don't want to spend too much time by the stove, I often turn to quick salads with eggs and vegetables. I've been making this recipe a lot lately because it's simple and doesn't leave much to wash afterward. I like that it can be adapted with whatever I have in the fridge, but the basic version always remains just as easy. The boiled potatoes and egg make the salad filling enough, while the mix of carrot, celery, onion, and radish adds a fresh and crunchy taste.
Quick Info
Total time: 35-40 minutes
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Servings: 2
Difficulty: easy
Type: filling salad for lunch or dinner
Ingredients
1 carrot
half a small celery
2 potatoes
1 egg
2 radishes
1 green onion
1 clove of garlic
salt
pepper
extra virgin olive oil
apple cider vinegar
1 teaspoon of honey
Preparation method
1. Clean and wash all the vegetables. Leave the potatoes whole for boiling.
2. Boil the potatoes and egg in a pot with cold water. Remove the egg after 9-10 minutes, when it's hard. Leave the potatoes until a fork goes in easily, about 20-25 minutes, depending on size.
3. In the meantime, grate the carrot and celery on a large grater. Put them directly into a large bowl.
4. Slice the green onion, garlic, and radishes as thinly as possible. Add them over the other vegetables.
5. When the egg and potatoes are ready, remove them from the water and let them cool for a few minutes. Peel the egg, and peel the potatoes if necessary.
6. Cut the potatoes into slices of appropriate thickness so they don't crumble. Cut the egg into quarters.
7. In the bowl, add salt and pepper to taste, then add 1-2 tablespoons of olive oil, a teaspoon of apple cider vinegar, and the teaspoon of honey. Mix everything well.
8. On each plate, place a few slices of potato, top with the vegetable mix, and finally, the egg quarters.
9. You can drizzle a little more olive oil on top at the end for an extra freshness.
Why I make the recipe often
This salad is handy when I want something simple but substantial enough for a quick lunch. You don’t need expensive ingredients, and the hardest part is waiting for the potatoes to boil. It can also be prepared in advance if I need a snack for the next day. I like it because there aren't many dishes to wash afterward.
Tips and variations
Tips
For texture, choose potatoes that won't crumble when boiled. You can use a thin knife or a special grater to slice the vegetables very finely.
The hard-boiled egg should be cooled quickly for easy peeling. You can put it in a bowl of cold water after removing it from the pot.
Substitutions
If you don't have celery, you can use just carrot or add a little root parsley.
Honey can be replaced with agave syrup, but the taste will be slightly different.
If you can't find radishes, you can skip them or replace them with thinly sliced bell pepper.
Variations
For a heartier version, you can add pieces of fried chicken breast or a little canned tuna on top of the salad.
If you want a different flavor, add some chopped parsley or dill at the end.
Serving ideas
It’s good on its own, but it also goes well with a slice of whole-grain bread or alongside fresh cheese. If you're making it for a picnic, you can layer everything in a jar and take it with you.
Frequently asked questions
1. Do the potatoes need to be cold before slicing them?
Not necessarily, but if you let them cool a little, they won't crumble as easily when you cut them.
2. Can I use regular onion instead of green onion?
Yes, but use less and slice it as thinly as possible so it doesn't overpower the other flavors.
3. What kind of vinegar works best?
Apple cider vinegar has a mild taste, but you can also use white wine vinegar if you don't have anything else on hand.
4. Can the salad be prepared a day in advance?
Yes, but don't add the egg until serving to prevent it from taking on a fridge smell.
5. Is it necessary to add honey?
No, honey adds a slight sweetness, but you can skip it if you don't like it.
Nutritional values
Approximately, one serving has around 250-300 kcal, with 8-10 g of protein (from the egg), 40-45 g of carbohydrates (from the potatoes and vegetables), and 7-10 g of fat (from the oil and egg). The fiber mainly comes from the carrot and celery. These figures are approximate and depend on the size of the ingredients and how much oil you use.
Storage and reheating
The salad can be stored in the fridge for up to 24 hours, but the texture of the grated vegetables will suffer, and the egg will take on a smell if left too long. It is recommended to be consumed fresh. It is not suitable for reheating.
Quick Info
Total time: 35-40 minutes
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Servings: 2
Difficulty: easy
Type: filling salad for lunch or dinner
Ingredients
1 carrot
half a small celery
2 potatoes
1 egg
2 radishes
1 green onion
1 clove of garlic
salt
pepper
extra virgin olive oil
apple cider vinegar
1 teaspoon of honey
Preparation method
1. Clean and wash all the vegetables. Leave the potatoes whole for boiling.
2. Boil the potatoes and egg in a pot with cold water. Remove the egg after 9-10 minutes, when it's hard. Leave the potatoes until a fork goes in easily, about 20-25 minutes, depending on size.
3. In the meantime, grate the carrot and celery on a large grater. Put them directly into a large bowl.
4. Slice the green onion, garlic, and radishes as thinly as possible. Add them over the other vegetables.
5. When the egg and potatoes are ready, remove them from the water and let them cool for a few minutes. Peel the egg, and peel the potatoes if necessary.
6. Cut the potatoes into slices of appropriate thickness so they don't crumble. Cut the egg into quarters.
7. In the bowl, add salt and pepper to taste, then add 1-2 tablespoons of olive oil, a teaspoon of apple cider vinegar, and the teaspoon of honey. Mix everything well.
8. On each plate, place a few slices of potato, top with the vegetable mix, and finally, the egg quarters.
9. You can drizzle a little more olive oil on top at the end for an extra freshness.
Why I make the recipe often
This salad is handy when I want something simple but substantial enough for a quick lunch. You don’t need expensive ingredients, and the hardest part is waiting for the potatoes to boil. It can also be prepared in advance if I need a snack for the next day. I like it because there aren't many dishes to wash afterward.
Tips and variations
Tips
For texture, choose potatoes that won't crumble when boiled. You can use a thin knife or a special grater to slice the vegetables very finely.
The hard-boiled egg should be cooled quickly for easy peeling. You can put it in a bowl of cold water after removing it from the pot.
Substitutions
If you don't have celery, you can use just carrot or add a little root parsley.
Honey can be replaced with agave syrup, but the taste will be slightly different.
If you can't find radishes, you can skip them or replace them with thinly sliced bell pepper.
Variations
For a heartier version, you can add pieces of fried chicken breast or a little canned tuna on top of the salad.
If you want a different flavor, add some chopped parsley or dill at the end.
Serving ideas
It’s good on its own, but it also goes well with a slice of whole-grain bread or alongside fresh cheese. If you're making it for a picnic, you can layer everything in a jar and take it with you.
Frequently asked questions
1. Do the potatoes need to be cold before slicing them?
Not necessarily, but if you let them cool a little, they won't crumble as easily when you cut them.
2. Can I use regular onion instead of green onion?
Yes, but use less and slice it as thinly as possible so it doesn't overpower the other flavors.
3. What kind of vinegar works best?
Apple cider vinegar has a mild taste, but you can also use white wine vinegar if you don't have anything else on hand.
4. Can the salad be prepared a day in advance?
Yes, but don't add the egg until serving to prevent it from taking on a fridge smell.
5. Is it necessary to add honey?
No, honey adds a slight sweetness, but you can skip it if you don't like it.
Nutritional values
Approximately, one serving has around 250-300 kcal, with 8-10 g of protein (from the egg), 40-45 g of carbohydrates (from the potatoes and vegetables), and 7-10 g of fat (from the oil and egg). The fiber mainly comes from the carrot and celery. These figures are approximate and depend on the size of the ingredients and how much oil you use.
Storage and reheating
The salad can be stored in the fridge for up to 24 hours, but the texture of the grated vegetables will suffer, and the egg will take on a smell if left too long. It is recommended to be consumed fresh. It is not suitable for reheating.