Lettuce, Boiled Eggs, and Potato Salad, an incredibly tasty recipe that I categorize as a one-dish meal because it includes not only vegetables but also proteins and carbohydrates. Perfect to enjoy cold during the hottest time of the year. Very easy and quick to prepare, especially if you use a pressure cooker, which will greatly reduce the cooking time for the potatoes: between 7 and 10 minutes depending on their size. For those who are apprehensive or beginners, I recommend reading my article: The pressure cooker and how to use it.
If you like summer salads, then don’t miss the upcoming recipes:
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 14 oz lettuce-type salad
- 10.5 oz potatoes
- 6 eggs
- 1 fresh green onion
- 2 cucumbers
- 1 lemon juice and zest
- walnut kernels
- to taste extra virgin olive oil
- to taste salt and pepper
Tools
- 2 Small pots
- 1 Bowl
Preparation
First of all, let’s boil the potatoes in cold water. If using a traditional pot, it will take about 40/50 minutes depending on their size. With a pressure cooker, however, only 7/10 minutes. Simultaneously, boil the eggs in a small pot, and let them cook for about 8 minutes. Then let both cool, perhaps even in the refrigerator once they’ve warmed a bit. After peeling the potatoes, cut them into halves and then into crescent-shaped slices.
Meanwhile, wash the cucumbers well because we won’t be removing the peel. Trim both ends and use a peeler to create thin slices. If they are too long, cut them in half.
Wash the lettuce thoroughly to remove any soil residue, dry it, and cut it into strips of your preferred thickness. Also slice the green onion (I used the stems of onion flowers), and cut the boiled eggs into wedges after peeling them, of course.
Now that all the ingredients are ready and placed in a large bowl, we can dress our salad. Start with the grated lemon zest and continue with the liquid parts. Pour both the extra virgin olive oil and the lemon juice, preferably filtered.
Continue by adjusting with salt and finally add the walnut kernels, roughly broken by hand. At this point, just mix.
Serve our Lettuce, Boiled Eggs, and Potato Salad on a large serving platter, or portioned on 4 plates. The important thing is that it’s cold and not at room temperature, mind you!
We can add a grind of fresh pepper at the end.
Tips and Storage
Unfortunately, the salad does not stay fresh, even in the refrigerator, because the lettuce, like other salads, tends to wilt.
I recommend preparing everything in advance if you want to get ahead, and assembling it just before serving.
For better flavor, you can dress it and put it in the fridge, adding the lettuce only at the last moment.
