Potato salad with eggs

Potato salad with eggs - a simple and delicious recipe to make use of leftover boiled eggs after the Easter holidays

Christ is risen! After the Easter holidays, each of us faces the dilemma of leftover boiled eggs, what to do with them? An ideal recipe to use them is potato salad with eggs. This salad is not only tasty but also very versatile, being able to be served as a side dish or as a light meal. In the following, I will guide you step by step in preparing this recipe, providing you with useful tips and information about the ingredients used.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4-6

Necessary ingredients:
- 1 kg potatoes
- 4-5 hard-boiled eggs (ideally red eggs leftover from Easter)
- 1-2 bunches of green onions
- 2 tablespoons mustard (for a more intense flavor, you can opt for Dijon mustard)
- 200-300 ml sour cream (choose a fatty sour cream for a creamier texture)
- 1/2 cup of water (about 120 ml)
- Salt and pepper, to taste
- Olive oil (for a more refined taste)
- Fresh dill, to taste (optional but recommended)

Step by step for a perfect result:

1. Boil the potatoes: Start by washing the potatoes well under cold running water. Leave them unpeeled to retain their flavor and nutrients. Place them in a large pot, cover them with cold water, and add a teaspoon of salt. Boil the potatoes for 20-30 minutes or until tender (check with a fork). After boiling, let them cool, then peel and slice them.

2. Boil the eggs: In another pot, add the eggs and cover them with cold water. Bring to a boil, then reduce the heat and let them boil for 10-12 minutes. They will become hard, which is perfect for the salad. After boiling, cool them under cold running water, then peel and slice them.

3. Prepare the green onions: Wash the green onions well and chop them finely. This will add a fresh note to the salad and a pleasant contrast to the creaminess of the potatoes and eggs.

4. Mix the ingredients: In a large bowl, add the sliced potatoes, sliced eggs, green onions, and, if desired, the chopped dill. Season with salt and pepper to taste.

5. Add the dressing: In another small bowl, mix the sour cream with the mustard and water. This combination will create a creamy and flavorful dressing. Once homogenized, pour the dressing over the potato salad and mix gently to avoid crushing the potatoes.

6. Heating the salad: If you want to serve the salad warm, place the dish over low heat for a few minutes, stirring constantly. This will enhance the flavors and create a pleasant texture.

7. Serving: The potato salad with eggs can be served immediately or can be left in the fridge to cool, according to preference. It can be an excellent side dish for roasts or a light meal alongside a green salad.

Useful tips:
- If you want to experiment with textures and flavors, add green or black olives for a flavor contrast.
- An interesting variation is to replace the sour cream with Greek yogurt for a lighter and healthier dish.
- If you want a more intense flavor, add a few drops of Worcestershire sauce or a few thin slices of bell pepper.

Nutritional information:
This salad is an excellent source of complex carbohydrates from potatoes, protein from eggs, and healthy fats from olive oil. Each serving contains approximately 300-400 calories, depending on the amount of sour cream and mustard used. It is a smart choice for summer lunches or picnics, offering both nutrients and flavor.

Frequently asked questions:
1. Can I use pre-cooked potatoes?
Yes, it's an excellent option, just make sure they are cut evenly.

2. Can I add other vegetables?
Sure! Cooked carrots or green peas are excellent options.

3. How can I store the salad?
Keep it in an airtight container in the fridge and consume it within 2-3 days.

This potato salad with eggs is not just a simple recipe but also an opportunity to remind you of the beautiful moments spent with family during the holidays. Enjoy your meal!