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Four-Potato Salad Recipe with Egg and Swede
Four-Potato Salad Recipe with Egg and Swede
"A salad like this four-potato, eggs and swede with red cabbage, peppers and dill always brightens up my day. I change ingredients around according to season and what the fridge has got to offer that day. This means that you should get adventurous by changing ingredients with something that you like most or have in hand. A refreshing four potato salad which contains four types of potatoes, eggs, raw swede shavings and fresh herbs, a truly delightful meal fit for a king. Are you ready to tuck in? Delicious!"
Notes* Different potatoes have different cooking times. I suggest you put the sweet potatoes on top and pierce them with a fork to check when they’re ready. Take them out earlier if necessary. This is in the event you wish to boil them all in one place but of course you can boil them separateley. Check all potatoes to make sure they’re nice and soft inside but not too soft to fall apart.
Serves4
Preparation Time10 min
Chilling Time10 min
Cooking Time15 min
Ingredients
- 1 large sweet potato
- 2 purple sweet potatoes
- 2 medium purple potatoes
- 2 medium white/red potatoes
- 6 eggs hard boiled
- 1 large red onion
- 100 g swede
- 120 g red cabbage
- 3-4 sprigs fresh dill
- 1 tsp salt
Instruction
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Wash the potatoes thoroughly, place them in a pot, add boiling hot water (for quickness) and 1 tsp salt. Boil over medium heat for 12 minutes or so until nice and soft. * (see recipe notes). When ready allow them to cool for few minutes by taking them out on a plate. When cool, peel and cut into chunks. You can keep skin on if you prefer.
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Almost simultaneously boil the eggs in a separate pan for 10 minutes with 1 tbsp salt. When finished boiling, drain hot water and add cold water. Leave them for 1 min and then peel.
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While the potatoes and the eggs are boiling/cooling, prepared the vinaigrette by putting all the vinaigrette ingredients into a jar and shake well.
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Shave the swede, chop the onion and the red cabbage, chop the dill. Place all into a larger bowl. Season well, add the olives if choosing to add. Add the roughly cut potatoes and the eggs. Give it all a good old stir.
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Drizzle the vinaigrette and transfer to serving plates. Enjoy!
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