Creamy Egg & Potato Salad
A satisfying potato and egg salad with pickles, red onion and a light yogurt, mayo and mustard dressing.
Serves 6
Ingredients
- 1 kgPotato
- 6Egg
- 200 gPickle
- 100 gOnion
- 200 gYogurt, plain
- 2 tbspMayonnaise
- 1 tspMustard
- Salt, to taste
- Black pepper, to taste
Equipment
- Pot
- Mixing bowl
Method
Boil the potatoes until tender, then cool them.
Hard-boil the eggs, then cool them.
Cut the cooled potatoes and eggs into bite-sized pieces.
Chop the pickles and onion.
Mix the yogurt, mayonnaise and mustard into a dressing.
Combine the potatoes, eggs, pickles and onion with the dressing.
Season with salt and black pepper to taste.
Serve once assembled.
Recipe note: Cooking times and results may vary depending on ingredients, equipment and preparation. Always follow appropriate food-safety practices.