This Egg, Potato, and Cucumber Salad is a refreshing and nutritious dish that’s perfect for a light meal or a side dish. It’s a great combination of protein, fiber, and healthy fats, making it a wholesome choice for any occasion.
Ingredients:
- 3-4 chicken eggs
- 2-3 potatoes
- 2 cucumbers
- 2 teaspoons of salt
- Fresh dill, chopped
- Spring onions, chopped
- 3-4 tablespoons of thick yogurt
- 1 teaspoon mustard (optional)
- Water (for boiling)
Instructions:
Boil the Eggs:
- Place the eggs in a pot and cover with water. Bring to a boil and cook for 10 minutes.
- Once done, remove from heat, drain, and let the eggs cool in cold water. Peel and dice them once cooled.
Boil the Potatoes:
- Place the potatoes in a pot and cover with water. Bring to a boil and cook until soft (about 10-15 minutes depending on the size of the potatoes).
- Once done, drain and let the potatoes cool. Peel and dice them once cooled.
Prepare the Cucumbers:
- Peel the cucumbers and slice them thinly.
- Place the cucumber slices in a bowl and sprinkle with 2 teaspoons of salt. Mix well and let it sit for 10 minutes to draw out excess moisture.
- After 10 minutes, squeeze out the excess liquid from the cucumbers.
Mix the Salad:
- In a large mixing bowl, combine the diced eggs, diced potatoes, and the squeezed cucumbers.
- Add the chopped dill and spring onions.
- In a separate small bowl, mix the thick yogurt with mustard (if using).
- Pour the yogurt mixture over the salad and mix everything well to combine.
Serve:
- Serve immediately or let it chill in the refrigerator for a bit before serving.
- Enjoy your healthy and delicious salad! Have a nice day!
Serving Suggestions:
- Serve as a light lunch or side dish with grilled meats or fish.
- Pair with a slice of whole-grain bread for a more substantial meal.
- Garnish with extra fresh herbs for added flavor.
Cooking Tips:
- Ensure the potatoes and eggs are completely cooled before mixing to prevent the salad from becoming mushy.
- Use a mandoline slicer for evenly thin cucumber slices.
- Adjust the seasoning to taste, adding more dill or spring onions as desired.
Nutritional Benefits:
- Eggs provide high-quality protein and essential vitamins.
- Potatoes are a good source of potassium and fiber.
- Cucumbers add hydration and a refreshing crunch to the salad.
Dietary Information:
- Vegetarian
- Gluten-Free
- Can be made dairy-free by using a plant-based yogurt
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- The salad may become slightly watery as it sits, but a quick stir will refresh it.
Why You’ll Love This Recipe:
- It’s a simple and nutritious salad that’s easy to prepare.
- The combination of creamy yogurt and fresh herbs makes it flavorful and refreshing.
- Perfect for meal prep or a quick, healthy meal.
Conclusion:
This Egg, Potato, and Cucumber Salad is a delicious and nutritious option that’s sure to please. With its refreshing flavors and wholesome ingredients, it’s a perfect dish for any time of the day. Enjoy the simplicity and health benefits of this easy-to-make salad!