SUMMER SALAD WITH POTATOES AND EGGS, a light and tasty side dish to make in no time, a delicious recipe perfect for lunch or dinner.
A simple and tasty dish, the summer salad with potatoes and eggs is truly delicious, a perfect dish if you are looking for something light and fresh that can be prepared quickly.
The summer salad recipe is ideal for hot weather, and of course, it can be enriched with other ingredients or modified with what’s in the fridge, chickpeas are a great addition.
A delicious dish also as a main course, ideal for lunch or dinner, perfect to take to the beach, great for the heat, and it can be prepared in advance.
Follow me in the kitchen today there’s the summer salad with potatoes and eggs!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz potatoes
- 5.3 oz cucumbers
- 2 eggs
- 1.4 oz olives
- 2.8 oz feta
- 3.5 oz cherry tomatoes
- 2.8 oz tuna (in water or oil)
- 0.7 oz walnuts (shelled)
Preparation
Peel the potatoes and then cut them into pieces, boil them in slightly salted water.
Put water in a small pan and add the eggs, cook, then once bubbles appear, let them simmer for 10 minutes.
Quickly place the eggs in a container with cold water and let them cool, this way they will peel easily.
Once the potatoes are cooked, drain them and let them cool, then put them in a salad bowl.
Add the eggs and quartered cherry tomatoes, the olives, and crumbled feta.
Combine the tuna, sliced cucumber, and season with oil and salt, and if you prefer, also vinegar.
Bon appétit
If you like the recipe click on the stars at the end of the article. THANK YOU!
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