Potato salad with vegetables and egg
4 servings
60 minutes
This potato salad with vegetables and egg is a true symphony of flavors, combining the tenderness of potatoes, the freshness of vegetables, and the richness of the dressing. Originating from American cuisine, it exemplifies the simplicity and balance characteristic of home-cooked dishes. The golden-brown roasted potatoes acquire an appetizing crust, while green beans and corn add juiciness. Eggs and tomatoes lend softness and a slight tang to the salad. The mustard and lemon juice dressing refreshes the taste, while olive oil makes it silky. This salad is suitable for both a light dinner and a festive table, perfectly pairing with meat dishes or fresh herbs. Its ease of preparation makes it an excellent choice for those who appreciate rich yet light flavor combinations.
1
Boil the potatoes in their skins, peel them, and cut into 1.5 cm slices.
- Potato: 4 pieces
2
Boil the eggs hard.
- Chicken egg: 3 pieces
3
Boil the beans and corn in boiling water for 1 minute.
- Green beans (frozen): 200 g
- Frozen corn kernels: 200 g
4
Place the potatoes in a greased pan and fry until golden on both sides, sprinkling with salt and pepper (about 3-4 minutes on each side).
- Potato: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste
5
At the last minute, add beans and corn to the potatoes, mix. Transfer to a salad bowl.
- Green beans (frozen): 200 g
- Frozen corn kernels: 200 g
6
Make the dressing: mix mustard, juice of one lemon wedge, oil, salt, and pepper.
- Mustard: 1 teaspoon
- Lemon: to taste
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
7
Cut the tomatoes and eggs into wedges.
- Chicken egg: 3 pieces
- Tomatoes: 2 pieces
8
Mix everything with the dressing.
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste