Ariso Recipes
Creamy Potato Egg Salad with Fresh Herbs
Last update date: February 24, 2012
Let your taste buds be enchanted by Creamy Potato Egg Salad with Fresh Herbs. This dish is a delectable fusion that whispers tales of tradition and innovation, featuring Potato, brown skin, big (Solanum tuberosum), Eggs. Beyond taste, it's melding nutritional richness with culinary art. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.45 minutes.
Continental
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
To prepare the creamy potato egg salad with fresh herbs, start by boiling the potatoes until they are cooked through but still firm. you can use a pressure cooker or a saucepan for this step.
2
Once the potatoes are cooked, let them cool completely, then peel the skin off and cut them into cubes. set the cubed potatoes aside or refrigerate them if you prefer a chilled salad.
3
Boil the eggs until they are fully cooked. this typically takes about 10 to 12 minutes on high heat. once boiled, peel the egg shells and cut each egg lengthwise into quarters.
4
Finely chop the onion, fresh dill, and gherkins, and keep them aside.
5
Next, prepare the sour cream substitute using hung yogurt. hang the yogurt in a fine mesh cloth sieve for a few hours to drain out the whey. whisk the thickened yogurt along with a little salt and a dash of lemon juice to create the sour cream substitute. refrigerate it until ready to use.
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