Summer Garden Egg Salad
Table of Contents
Ingredients:
3-4 chicken eggs
Water
2-3 potatoes
2 cucumbers
2 teaspoons salt
Fresh dill, chopped
Spring onions, chopped
3-4 tablespoons thick yogurt
1 teaspoon mustard
Instructions:
Cook the Eggs:
Place the eggs in a pot and cover with water. Bring to a boil and cook for 10 minutes. Remove from heat and let them cool before peeling the shells.
Cook the Potatoes:
In another pot, place the potatoes and cover with water. Bring to a boil and cook until they are soft, about 15-20 minutes. Drain and let them cool before peeling.
Prepare the Cucumbers:
Peel the cucumbers and cut them into small pieces. Place them in a bowl and sprinkle with 2 teaspoons of salt. Mix well and let sit for 10 minutes. Afterward, squeeze out any excess liquid from the cucumbers.
Chop the Eggs and Potatoes:
Chop the peeled eggs into small cubes.
Peel the potatoes and cut them into small cubes.
Combine Ingredients:
In a large bowl, combine the cucumbers, eggs, and potatoes. Add the chopped dill and spring onions.
Prepare the Dressing:
In a small bowl, mix the thick yogurt with the mustard. Pour this dressing over the salad and mix well.
Serve:
Serve immediately or chill in the refrigerator for a refreshing, healthy meal.
Cooking Tips:
Make sure to squeeze out the excess liquid from the cucumbers to avoid a watery salad.
Adjust the amount of mustard in the dressing to your taste preference.
You can add other herbs like parsley or chives for additional flavor.