Cold potato salad and hard-boiled eggs, definitely one of our favorite dinner-saving dishes!

Easy and economical.

Ideal as a main dish but also as a side dish to other main courses and thus as a rich side dish.

Very few and simple steps, ours can also be just a cue, but you can use the ingredients you like best to create your perfect salad.

The salad is dressed with extra virgin olive oil, an ally of health and lightness at the table.

A very tasty, vegetarian, and vegan cold summer salad.

A summer potato salad to be served as a side dish to meat or fish main courses.

It can be turned into a cold appetizer or even a cold summer second course.

You can use the tomatoes you prefer: beefsteak, oxheart, cherry, grape, or Piccadilly tomatoes.

A salad to enrich with other ingredients like tuna, cheeses of any kind (scamorza, mozzarella, feta, emmental, fontina) and especially you can serve it with croutons, piadine, freselle.

The potato salad can be prepared in advance and can be easily transported, so it can also be chosen as a take-away side dish for a picnic or to take to the office, where it can become a convenient snack for lunch time (the so-called schiscetta).

We prepare it like this…

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 3 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

302.00 Kcal

calories per serving

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Energy 302.00 (Kcal)
Carbohydrates 26.40 (g) of which sugars 2.22 (g)
Proteins 12.67 (g)
Fat 17.34 (g) of which saturated 4.53 (g)of which unsaturated 4.71 (g)
Fibers 3.87 (g)
Sodium 889.47 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Cold Potato Salad

1.1 lbs potatoes (weight cooked and peeled)
12 Piccadilly tomatoes
1 Tropea red onion
1 yellow bell pepper (medium)
to taste Gaeta olives
6 eggs
to taste basil
to taste extra virgin olive oil
salt
pepper

Tools

Bowl
Pot
Small Pot
Steamer
Olive Pitter

Steps for Cold Potato Salad

Wash 4 large potatoes well and boil them with their skins, in salted boiling water, for about 30 minutes from the moment it starts boiling.
To check the doneness of the potatoes, prick them with a fork: when the fork easily goes through the potatoes without meeting any woody resistance, drain the potatoes and let them cool before peeling and cutting them into pieces.
“Or steam them for a lighter dish”.
Peel the onion and slice it into thin rings.
To remove some of the strong flavor from the onion, soak the onion slices in a bowl with cold water and wine vinegar (white or red) for 30 minutes.
Then drain them and dry them by patting them with paper towels.
Pour water into a small pot, add the eggs, and cook them for 8 minutes from when it starts boiling. Then cool them in cold water, peel, and cut them into pieces, slices, or wedges as you prefer.
Wash a yellow bell pepper and cherry tomatoes.
Cut the bell pepper into strips and the cherry tomatoes into wedges or slices, however you prefer.
Combine in a large bowl the cut potatoes, bell peppers, tomatoes, onion, and olives.
I chose Gaeta olives and, of course, pitted them.
Season with salt and oil, fragrance with fresh basil leaves, finally arrange the salad in a serving dish, and add the hard-boiled eggs cut into wedges.
You can serve it right away or store it in the refrigerator until ready to serve.
Enjoy your meal.