Egg salad is a sensational way of combining potatoes with green beans and eggs. This salad can be served as an addition to dinner dishes but also by itself.
For this salad, I used quail eggs, which due to their small size present themselves very nicely. I drizzled the salad with a cream based dressing.
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Boil the quail eggs in lightly salted water. I boiled the eggs for 5 minutes. Once done, pour the cold water out, cool the eggs then peel them and cut each one in half.
Pour water into a pot and bring it to boil. When the water begins to boil, add the beans and cook them for 10 minutes. When ready, pour them into a colander and let them cool down.
Pour water into a separate pot. Add thoroughly cleaned potatoes. Bring them to boil and cook for 10-15 minutes depending on the size of the potatoes. Drain the boiled potatoes out of water and let them cool down. Once cold, slice them.
Chop the chives and dill finely. Cut the radish into thick slices or cubes.
Mix cream, salt, pepper, sugar and apple cider vinegar in a cup.
Put the lettuce, potatoes, beans, radish, chives and dill in the bowl. Mix gently. Transfer the mixed ingredients to a large serving platter. Pour the sauce over the vegetables and then place the chopped eggs on top.
You can replace the quail eggs with chicken eggs. If you do so, cut them into quarters.
You can also replace the iceberg lettuce with any other type of lettuce, e.g. rocket.
I didn’t peel the potatoes, I just washed them well.
Do you like salads with eggs? If so, try our recipe for Mushroom salad.
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