POTATO AND EGG SALAD, a side dish for lunch or dinner to make in a short time, a simple and tasty recipe ideal as a summer single dish.
Always good, the potato and egg salad enriched with Pantelleria capers is the perfect dish for dinner or a good light and summer lunch, simple and delicious even for take away to the beach or a picnic.
The recipe of the potato and egg salad is very simple with only 2 ingredients then enriched with a dressing of oil, salt, parsley, and lemon then the capers, very good and light.
Of course, you can prepare the salad in many ways, good with tuna and onions, with zucchini, or Neapolitan style Napolitana.
Follow me in the kitchen today there’s potato and egg salad!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2-4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs potatoes
- 2 eggs
- 1 bunch chopped parsley
- 2 tbsp capers in salt
Steps
Peel the potatoes and cut them into not too large chunks and boil them for 10 minutes after the water comes to a boil.
Drain and let cool, boil the eggs for 7 minutes then put them in a container with cold water and let cool.
Put the potatoes in a well-drained bowl, slice the eggs and set aside.
Chop the parsley and place it in a bowl, add oil and salt and if you prefer add a tablespoon of lemon juice, mix well and add to the potatoes.
Add the capers and mix then place them in a baking dish and add the eggs.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
A dish that can be enriched with many other ingredients you have in the fridge, olives, tomatoes, eggplants, zucchinis, peppers, or white meat or fresh raw and killed tuna, of course.
