Salade de pommes de terre et œufs – French potato salad with egg Recipe
This is a simple French potato salad with hard-boiled eggs and a mustard dressing, often served at home as a side for grilled meats or as a light dinner. Unlike heavy mayonnaise-based salads, the dressing here is made with olive oil and vinegar, which makes the dish lighter. It tastes great slightly warm or at room temperature.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
3
Ingredients
- potatoes preferably waxy potatoes that don’t fall apart - 600 g
- egg size M - 3 piece
- shallot or a small onion - 1 piece
- pickled cucumber medium-sized - 2 piece
- parsley leaves chopped - 2 tablespoon
- olive oil - 4 tablespoon
- white wine vinegar or apple cider vinegar - 1.5 tablespoon
- Dijon mustard - 1 teaspoon
- honey optional, to mellow the flavour - 0.5 teaspoon
- salt for cooking and to taste
- black pepper freshly ground, to taste
Main Ingredient:
potatoes
Preparation
- Wash the potatoes thoroughly; if the skin is thin, you don’t need to peel them. Cut into bite-sized pieces. Put into a pot, cover with cold water, add 1 teaspoon of salt and bring to the boil.
- Cook the potatoes for 12–15 minutes from boiling, until they are tender but not falling apart. Check with a fork – it should slide in easily, but the potato should hold its shape. Drain and set aside for a few minutes to steam dry.
- In another pot, bring water to the boil for the eggs. Lower the eggs into the boiling water with a spoon and cook for 9–10 minutes for hard-boiled. Transfer to cold water, cool and peel.
- Peel the shallot and chop very finely. Cut the pickled cucumbers into small cubes.
- In a small bowl, mix the olive oil, vinegar, mustard, honey, a pinch of salt and pepper. Whisk with a fork until the dressing is smooth and slightly thickened.
- Transfer the still-warm potatoes to a large bowl. Add the shallot and cucumbers. Pour over the dressing and gently toss with a spoon so the potato pieces don’t break up.
- Cut the eggs into quarters or thick slices. Add to the bowl with the potatoes, sprinkle with chopped parsley and very gently toss again.
- Taste and, if needed, season with more salt and pepper. Serve slightly warm or after 20–30 minutes, once the flavours have melded.
Storage
In fridge:
2 days
Freezing:
No
Store the salad covered in the fridge and eat within 1–2 days. Bring to room temperature before serving and add a little extra olive oil or vinegar if it seems dry.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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