Egg and Potato Salad

Name: Egg and Potato Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Ingredients: 6 pcs chicken eggs; 200 g white cooking potatoes; 200 g egg mayonnaise; 30 g classic mustard; 15 g green onion; 1 pinch ground black pepper; 1 pinch iodized table salt

45 min

Under an hour

Sezamo

Preparation method

Ingredients overview

6 pcs chicken eggs
200 g white cooking potatoes
200 g egg mayonnaise
30 g classic mustard
15 g green onion
1 pinch ground black pepper
1 pinch iodized table salt

Boil the potatoes in their skins until tender, then let them cool completely. Separately, hard-boil the eggs (approximately 9-10 minutes).

Peel the cooled eggs and potatoes, then cut them into approximately 1 cm cubes. Clean and finely chop the green onion.

In a large bowl, mix the eggs, potatoes, and green onion with the mayonnaise and mustard. Season with salt and pepper to taste. Refrigerate the salad before serving to allow the flavors to meld.