Quick & Tasty Pickle, Egg, and Potato Salad

The simplest, fastest, budget, and at the same time very tasty! Salad with pickles, eggs and potatoes is a recipe for a simple dish consisting of only three ingredients. Its taste really resembles everyone’s favorite Olivier salad. It will perfectly diversify your daily menu.
cook time: 40 min
Elijah Stroud
Quick & Tasty Pickle, Egg, and Potato Salad

Nutrition Facts (per serving)

86
Calories
5g
Fat
7g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Eggs 2 pc
Potato (Large) 2 pc
Salted cucumbers 3 pc
Mayonnaise 2 tbsp

Recipe instructions

Step 1

Step 1
How to make a salad with pickles, eggs and potatoes? Prepare your food. Wash the eggs and potatoes. Rub the potatoes additionally with a brush. Place these two ingredients in the same pan, as they can cook together beautifully. Fill them with water and place on low heat.

Step 2

Step 2
Ten minutes after boiling, the eggs will be ready. Remove them using a slotted spoon. Leave the potatoes to cook further, they are not ready yet.

Step 3

Step 3
Cover the eggs with cold water. This is necessary so that they can be easily peeled later. Plus, the eggs will cool faster this way.

Step 4

Step 4
About thirty minutes after the water boils, check the readiness of the potatoes with a knife. If it is soft inside, you can pull it out. You can also pour ice water over the potatoes to help them cool faster. Peel the tubers and cut into slices. Break each slice in half for beauty and texture.

Step 5

Step 5
Peel the cooled eggs and cut into large pieces.

Step 6

Step 6
Chop the pickled cucumbers into rings no more than half a centimeter high. This is if the cucumbers are not large. If you have large-fruited cucumbers, it is better to cut them into large cubes. I have homemade salted gherkins. Place the salad in a salad bowl, add salt, season with mayonnaise and mix thoroughly. Bon appetit!

Additional rubrics

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