Potato and egg salad
Description
The salad is quick and easy to prepare. With simple vegetables, you can make a very tasty vegetable salad. This dish combines the light flavor of vegetables with a piquant and spicy mustard dressing. I cut all the vegetables into large pieces so you can really taste each one. The salad is ready to serve.
Instructions
- 1
Step 1
1. I peel the onion and finely chop it, then mix it with vinegar. I wash the potatoes and cut them into wedges, wash the romaine lettuce and tear it by hand into a bowl. I wash the radishes and slice them into rounds, clean the pepper and cut it into rings. I wash the tomatoes and cut them into wedges, wash the tarragon sprig and finely chop it.
- 2
Step 2
2. I wash the beans and boil them in salted boiling water for 3-5 minutes, then transfer them to a bowl with ice or cold water to preserve the bright green color.
- 3
Step 3
3. For the dressing: place mustard in a bowl, add the onion with wine vinegar, pour in olive oil (2 tablespoons), season with salt and pepper to taste.
- 4
Step 4
4. Boil the potatoes until done, then let cool slightly and add half of the dressing, mix.
- 5
Step 5
5. Boil the eggs for 5-7 minutes after the water starts boiling, then cool them under cold water, peel, and cut each egg into 4 wedges.
- 6
Step 6
6. Into a bowl with the salad, add beans, olives, peppers, tomatoes, radish, potatoes, arugula, and tarragon. Dress the salad with the prepared sauce and mix well.
- 7
Step 7
7. Divide the salad into portions, place the boiled eggs on top, sprinkle with black pepper, and serve.