A fresh and quick potato salad with hard-boiled eggs, a great idea for a complete meal, with boiled potatoes, hard-boiled eggs, cherry tomatoes, and Tropea red onion, all seasoned with dried oregano and good extra virgin olive oil. If you like, you can add a dash of vinegar. It can be enriched with olives and also with canned tuna in oil, or perhaps canned mackerel or salmon. I added nothing to keep a delicious vegetarian potato salad, with good protein content from the hard-boiled eggs, making it an excellent one-dish meal because it has proteins, carbohydrates, and vegetables. This salad is great to enjoy cold during hot summer days or warm throughout the year. I always make it because we like it so much, and in Calabria, potato salad is a great classic.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Potato Salad with Hard-Boiled Eggs
- 1.1 lbs potatoes
- 3 hard-boiled eggs
- 1 Tropea red onion
- 5.3 oz cherry tomatoes
- to taste pitted olives
- to taste olive oil
- to taste salt
- to taste dried oregano
Tools
- 1 Pot
- 1 Small Pot
- 1 Bowl
Steps to Prepare Potato Salad with Hard-Boiled Eggs
Bring water to a boil in a large pot. Meanwhile, peel the potatoes, cut them into chunks, and rinse in cold water. Cook the potatoes in boiling water. Drain them when they are soft but not falling apart, which will take a maximum of 15 minutes or less depending on the size of the chunks.
They can also be cooked whole with the skin on, directly in cold water, covered with water, and cooked for about 30 minutes from boiling. In this case, the cooking time is longer. Once cooked, drain and peel them while still hot.
Prepare the hard-boiled eggs by placing them in a small pot and covering them with cold water. Bring to a boil and cook on low heat for 5 to 6 minutes. Don’t worry, they will be well-cooked. Drain the hot water, immerse them in cold water, and peel.
Cut the washed cherry tomatoes into 4 parts. Slice a Tropea red onion, not too thick.
Add the potatoes to a bowl with the coarsely chopped eggs, onion, and cherry tomatoes with some pitted olives.
Season with olive oil, salt, and oregano, and give a good mix.
Depending on the season, decide whether to serve the potato salad with hard-boiled eggs warm, hot, or chilled from the fridge. If chilled, leave it in the refrigerator for at least 2-3 hours.
