Potato and Egg Salad is a perfect main dish on hot days, or a delicious side dish if eaten warm. I love these main dishes; they are also perfect for taking to the office or the beach. You can even prepare the potato salad with boiled eggs and onions the day before to have everything ready. If you like, you can also add some dried Spanish beans; you can soak them the night before. I often use pre-cooked beans found easily in glass jars at the supermarket when I’m in a hurry. I recommend checking out the SUMMER SALADS, the POTATO SALADS, CHICKPEA SALADS, and also the TUNA SALAD. Now let’s see how to make potato and egg salad, and if you try it, let me know. Barbara

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Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients to prepare the Potato and Egg Salad

2 Potatoes
2 Eggs
1 Tropea Onion
Half avocado
10 cherry tomatoes
to taste Extra virgin olive oil
to taste Salt
to taste Pepper

Tools

Mandoline
Egg Slicer

How to prepare the Potato and Egg Salad

Let’s start preparing the Potato and Egg Salad. Wash the potatoes and boil them, or you can steam or pressure cook them. I use the pressure cooker with the steam basket; I peel them, cut them into pieces, place them in the basket, and cook them for 15 minutes from the moment the pressure cooker starts whistling.
Cook the eggs, place them in a pot with water, and from the moment the water starts boiling, cook them for 7 minutes, then cool them under cold running water so that the temperature shock allows you to peel them easily.
Wash the cherry tomatoes and cut them into pieces,
When the potatoes are cooked, cut them into pieces and place them in a bowl, also add the chopped cherry tomatoes.
Cut the avocado in half and remove the peel,
then slice it thinly and subsequently into pieces,
add it to the potatoes and cherry tomatoes.
Clean the Tropea onion and slice it thinly with the mandoline.
When the eggs are cold, peel them,
and slice them with the appropriate tool or with a knife,
then add them to the bowl with the vegetables,
add salt,
pepper,
add some extra virgin olive oil and mix well.
If you want, you can serve the Potato and Egg Salad cold; in this case, after it has cooled down, cover it with cling film and store it in the fridge.