Creamy Potato Egg Salad Recipe with Herbs
This delightful Creamy Potato Egg Salad with Herbs is a wonderful blend of textures and flavors, making it the perfect dish for a comforting weeknight dinner or as a side dish for gatherings. The combination of tender potatoes, perfectly boiled eggs, and fresh herbs melds beautifully with a creamy dressing that is both rich and refreshing. Paired with a warm bowl of Vegetable Clear Soup with Lemon Grass and slices of Garlic Bread with Herb Butter, this salad will surely become a favorite in your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 6, boiled and peeled |
| Whole Eggs | 6, boiled |
| Onion | 1, finely chopped |
| Dill Leaves | 1/2 cup, finely chopped |
| Gherkins | 5, pickled |
| Sour Cream | 1 1/2 cups |
| Black Pepper Powder | 1 teaspoon |
| Red Chilli Flakes | 1/2 teaspoon |
| Salt | to taste |
| Lemon Juice | from 1/2 lemon |
Preparation Time
| Description | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
Servings
| Servings | Quantity |
|---|---|
| Servings | 4 |
Cuisine and Course
| Cuisine | Course |
|---|---|
| Continental | Dinner |
Diet Information
| Diet | Type |
|---|---|
| Eggetarian | Yes |
Instructions
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Boiling the Potatoes: To begin making the Creamy Potato Egg Salad with Herbs, place the peeled potatoes in either a pressure cooker or a saucepan filled with water. Cook them until they are tender yet firm to the bite—this usually takes about 20 to 25 minutes. Once cooked, drain the potatoes and let them cool completely before cutting them into uniform cubes. For added convenience, you can refrigerate the cubed potatoes to serve them chilled.
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Boiling the Eggs: While the potatoes are cooling, fill a pot with water and bring it to a boil. Carefully add the eggs and boil them for approximately 10 to 12 minutes on high heat, ensuring they are hard-boiled. Once done, transfer the eggs to a bowl of cold water to stop the cooking process. After they have cooled, peel the shells and slice each egg lengthwise into quarters.
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Chopping the Vegetables: Finely chop the onion, dill leaves, and pickled gherkins. Set these aside for later use.
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Preparing the Creamy Dressing: For a delightful sour cream dressing, take a generous amount of plain yogurt and place it in a fine mesh cloth or sieve. Hang it for a few hours to allow the whey to drain completely, transforming it into a thicker consistency similar to sour cream. Once drained, whisk the yogurt with a pinch of salt and a splash of lemon juice until smooth and creamy.
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Mixing the Salad: In a large mixing bowl, combine the cubed potatoes, quartered eggs, chopped onion, dill leaves, and gherkins. Pour the creamy dressing over the salad mixture and sprinkle in the black pepper powder and red chili flakes. Gently fold everything together, ensuring that all the ingredients are well-coated with the dressing. Taste the salad and adjust the salt and pepper to your preference.
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Serving: Serve the Creamy Potato Egg Salad chilled or at room temperature, accompanied by a warm bowl of Vegetable Clear Soup with Lemon Grass and slices of Garlic Bread with Herb Butter for a complete and satisfying meal.
Nutritional Information (Approximate)
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 290 |
| Protein | 10g |
| Carbohydrates | 38g |
| Dietary Fiber | 3g |
| Sugars | 2g |
| Total Fat | 14g |
| Saturated Fat | 7g |
| Cholesterol | 185mg |
| Sodium | 250mg |
This Creamy Potato Egg Salad with Herbs is not only easy to make but also a fantastic way to incorporate wholesome ingredients into your meals. Whether you are preparing a casual dinner or hosting a special occasion, this recipe is sure to impress and satisfy your guests. Enjoy the harmonious flavors of this salad that truly represents the essence of comfort food!
