Important for potato salad with egg and herbs
Warm potatoes absorb the dressing better, while eggs and radishes are added only after cooling.
Easter Recipe
Potato salad with egg and herbs
Young potatoes are cooked in their skins, marinated still warm with vinegar-mustard dressing and later mixed with egg, radishes and herbs. Warm potatoes absorb the dressing better, while eggs and radishes are added only after cooling. Cucumber or blanched green beans add extra freshness to the salad.
Total time
45 min
Calories
390 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Preparing potato salad with egg and herbs
Warm potatoes absorb the dressing better, while eggs and radishes are added only after cooling. Young potatoes are cooked in their skins, marinated still warm with vinegar-mustard dressing and later mixed with egg, radishes and herbs. Cucumber or blanched green beans add extra freshness to the salad.
Vegetarian Dinners
Easter Recipes
Lunch
Potatoes
Recipe
Potato salad with egg and herbs
Young potatoes are cooked in their skins, marinated still warm with vinegar-mustard dressing and later mixed with egg, radishes and herbs. Warm potatoes absorb the dressing better, while eggs and radishes are added only after cooling.
Ingredients
4 servings
Method
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1
Prepare ingredients
Slice the cooked potatoes while still warm and peel and quarter the eggs. Plane radishes, cut chives and mix oil, apple cider vinegar and mustard to a strong dressing.
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2
Prepare
Young potatoes are cooked in their skins, marinated still warm with vinegar-mustard dressing and later mixed with egg, radishes and herbs.
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3
Check for doneness
Warm potatoes absorb the dressing better, while eggs and radishes are added only after cooling.
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4
Serve
Season the stewed potato salad again and then fold in the eggs, radishes and herbs. Serve at room temperature so that the dressing and potato flavour come out more clearly.
Kitchen know-how
Tips for Potato salad with egg and herbs
Variations
How to adapt this recipe
Cucumber or blanched green beans add extra freshness to the salad.
Nutrition per serving
390kcal
45.0 gCarbohydrates
13.0 gProtein
18.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Potato salad with egg and herbs
Weigh the young potatoes, prepare the eggs and keep the chives separately, then start the main cooking process for the potato salad with the egg and herbs.
Warm potatoes absorb the dressing better, while eggs and radishes are added only after cooling.
Cooled potato salad covered with egg and herbs. Important for the texture: warm potatoes absorb the dressing better, while eggs and radishes are added only after cooling. Eat leftovers the following day if possible.
Cucumber or blanched green beans add extra freshness to the salad.
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