Potato and egg salad
Potatoes, hard-boiled eggs and gherkins in a vinaigrette. Timings estimated by artificial intelligence.
Active time30 min
Cooking25 min
Total1 hResting : 15 min
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Ingredients
- 80 g red onion
- 10 g parsley
- 900 g potatoes
- 6 eggs
- 40 ml olive oil
- 15 g mustard
- 20 ml wine vinegar
- 80 g gherkin
Preparation
Peel and cut up the potatoes. Cook in boiling water for 20 to 25 minutes and drain. Meanwhile, cook the eggs for 10 minutes in another saucepan of boiling water, cool and shell. Leave the potatoes to cool until lukewarm for about 15 minutes.
900 g potatoes6 eggs- saucepans
- colander
Mix the oil, vinegar and mustard. Peel and finely slice the onion, cut up the gherkins and finely chop the washed parsley.
80 g red onion10 g parsley40 ml olive oil15 g mustard20 ml wine vinegar80 g gherkin- salad bowl
- knife
Mix with the potatoes and the eggs cut into pieces. Serve or place in the fridge immediately.
- salad bowl
Allergens
- Eggs
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration