Potato and Egg Salad - Classic Potato Egg Salad | FoodiBase

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Potato and Egg Salad - Classic Potato Egg Salad

Nutrition Info Per Serving


Energy 384.94 Cal Protein 10.92 g
Lipid 22.45 g Carbohydrate 34.92 g
Fiber 6.01 g Sugar 7.14 g


Ingredients List of Potato and Egg Salad – Classic Potato Egg Salad

Grocery List
Quantity Units Ingredients Notes
0.85 kg POTATOES without peeling
100.00 gm CHIVES
80.00 gm ONIONS cut into squares
150.00 gm EGG
55.00 gm GREEN PEAS Frozen
90.00 gm MAYONNAISE or more if necessary
5.00 gm SALT or to taste
5.00 gm PEPPER or to taste

Potato and Egg Salad – Classic Potato Egg Salad Tags: Healthy Low Calorie Low Fat

design2000 Date: February 11, 2017
Region: CONTINENTAL EUROPE
Cuisine: Spain
Type: Egg
Course: Salads

Prep Time

70 Mins

Cooking Time

40 Mins

Servings

4 servings


Introduction of Potato and Egg Salad – Classic Potato Egg Salad


The potato and egg Salad is a recipe of the summer and hot days with garden barbecues.
Potatoes are one of the most loaded foods out there, and when combined with eggs, they become a plate full of protein that you can eat without accompanying it with anything else.

There are many recipes for potato salad and boiled egg with these two ingredients that include Dijon mustard, lemon juice or just mayonnaise. They can be made with different types of potatoes and can be combined with a variety of ingredients, ranging from herbs and pickles to peas and carrots.

This recipe requires only six ingredients: potatoes, eggs, frozen peas, red onion, chives, and mayonnaise. The first step requires boiling potatoes and eggs. Feel free to use any potato you like, but be sure to boil them whole and with your skin so they do not change the flavor.

If you are running against the clock, you can always dip the potatoes and eggs into a bowl of ice water to cool them faster. Peeling boiled potatoes can be a disaster and using a vegetable peeler when they are cooked is a complicated undertaking, so it is suggested to do it with your fingers.

Preparation Steps of Potato and Egg Salad – Classic Potato Egg Salad


 

·        In a medium saucepan, boil water with salt and cook the potatoes with your skin for about 40 minutes or until soft.

 

·        Put the potatoes in a colander and let them cool for 1 hour.

 

·        In a small saucepan cook the eggs for 15 minutes. After this time, put the eggs in a bowl with cold water and let them cool for 1 hour or so

 

·        Peel the potatoes carefully with your fingers and cut into squares. Peel the eggs and cut into squares. Place the eggs and potatoes in a serving bowl.

 

·        Previously, put the peas with a little water and cook them for a few minutes to soften. Remove the water and add the peas and eggs to the potatoes.

 

·        Add onion, chives, mayonnaise, salt and pepper. Mix to combine and stir well to mix and serve.

 

  • chefgabagibaOn Mar 4, 2017, 1:57 pm

    This will be a perfect salad for Sunday Brunches!

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