Light Potato Salad with Herbs, Egg and Cucumber
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg potato (s), waxy
- 4 egg (s), medium-soft to hard-boiled
- 0.5 ½ glass pickled cucumber (s)
- 1 bunch parsley
- 1 bunch chives
- Oil, (sunflower oil)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Do not boil the jacket potatoes too soft or the eggs too hard and then let them cool while chopping the herbs and slicing the cucumber.
- When the potatoes and eggs have cooled down, peel and slice both. Mix the potatoes, eggs and cucumber in a bowl, add some juice from the pickle jar and some sunflower oil. If the potatoes have completely absorbed the juice after a few minutes, add a little cucumber juice and oil, as well as the herbs. Stir well and season well with salt and pepper.
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