Potato salad with egg
1 serving
10 minutes
Potato salad with egg is a simple yet elegant dish of Polish cuisine that combines the tenderness of young potatoes and the rich flavor of boiled eggs. Olive oil and lemon juice give the salad lightness and a refreshing tang, while fresh parsley and arugula add aromatic greens. This salad is perfect as a standalone dish or as a side to meat and fish. The recipe's versatility allows for the addition of crunchy cucumbers, highlighting freshness and texture. In Poland, such salads are often served in the summer season, enjoying their simplicity and natural ingredients. Each spoonful of this dish offers a harmony of softness and crunch, making it an excellent choice for a light dinner or festive table.
1
Boil the potatoes, drain the water, add olive oil, lemon juice, and parsley, mix everything. Let it cool.
- New potatoes: 3 pieces
- Olive oil: 2 tablespoons
- Lemon: 0.5 piece
- Parsley: to taste
2
Boil the eggs, peel them, cut them lengthwise, add to the cooled potatoes, and mix. Add green salad and serve. You can add finely chopped cucumber.
- Chicken egg: 1 piece
- Rocket (arugula): to taste
- Cucumbers: 0.5 piece
