Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 5 potatoes (e.g. New season potatoes - Queens potatoes) (approximately 500 g)
  • 4 eggs
  • 2 tbsp mayonnaise
  • 2 tbsp plain stirred yoghurt
  • 1 red onion
  • 1 tbsp chives
  • 5 gherkins
  • salt and pepper
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Cooking time: 60 MIN
  1. Wash, then place the potatoes in a pan of salted water, bring to the boil and cook for 25 minutes
  2. Place the eggs into boiling water and simmer them for 10 minutes. Immediately afterwards dip them into cold water and set aside.
  3. While the potatoes are cooking, peel the cooled, hard-boiled eggs and cut them into quarters.
  4. Chop the chives and gherkins. Peel and finely chop the red onion.
  5. Mix the chives, gherkins and red onion with the mayonnaise and yoghurt. Season the sauce with salt and pepper.
  6. Peel the potatoes and cut them into large pieces.
  7. Mix the sauce with the potatoes and eggs. Set aside in a cool place.

Tip: A perfect salad to accompany a barbecue or served in a verrine for a tapas aperitif.

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