Polish Potato Salad with Eggs and Pickles
Servings: 8
Calories: 246kcal
Potato Salad with Eggs and Pickles is super easy to make and it tastes incredible. The combination of eggs, pickles and an assortment of herbs make for a decadent, yet simple and unique dish.
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Ingredients
- 8 potatoes small/medium gold
- 4 eggs
- 3 pickles medium, in brine
- 1/2 red onion small, chopped
- 3 green onions chopped
- 2 tablespoon dill, chives, parsley
- 1/2 cup mayonnaise
- 1/2 cup greek yogurt plain
- 2 tablespoon sour cream
- 1 tablespoon Dijon Mustard
- Salt and pepper to taste
Instructions
- Brush down potatoes and put them into a pot of water. Boil until tender when pierced with fork; about 20-30 minutes
- In a medium pot, boil the water for the eggs;
- Once the water is boiling, punch the egg shells, add a pinch of salt and place eggs into the boiling water;
- Cook for 10 minutes;
- After potatoes and eggs are cooked, set them aside and let cool down;
- In the meantime chop pickles, onions and herbs and to big bowl;
- In a separate bowl, mix together mayo, yogurt, sour cream, mustard salt, and pepper;
- Once potatoes and eggs have cooled down, chop them and add to the bowl with pickles, onions, and herbs;
- Add sauce and mix. Enjoy
Nutrition
Calories: 246kcal | Carbohydrates: 23g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 89mg | Sodium: 379mg | Potassium: 794mg | Fiber: 4g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 21mg | Calcium: 95mg | Iron: 6.1mg