My potato salad with eggs and spring onion

Gert W. Knop


It is a good recipe for summer and can be eaten with any kind of meat, fish. It is also nice with some prawns etc. To go with it is best a nice and cold beer.


☆☆☆☆☆ 0 votes

4 serves
10 Min
30 Min
No-Cook or Other


  • ·
    eight medium sized potatoes
  • c
    1 cup tomatoes, in cubes
  • l
    1/8 liter chicken or vegetable broth
  • tsp
    3 teaspoons of mustard
  • tsp
    3 teaspoons of horseradish
  • Tbsp
    2 tablespoons of olive oil
  • Tbsp
    2 tablespoons of white balsamic vinegar
  • clove
    2 cloves of garlic
  • pinch
    some pinches of freshly ground black pepper
  • pinch
    some salt
  • c
    1/2 a cup of spring onlion
  • ·
    2 hard boiled large eggs
  • ·
    some rocket

How to Make My potato salad with eggs and spring onion


  1. Boil unpeeled and washed potatoes in salted water for about 20-25 minutes and put them aside until they can be peeled and sliced
  2. Put the potato slices in a bowl
  3. Wash the tomatoes and cut them into small cubes and add the to the potatoes
  4. Peel the garlic and mince it, but don't crush them and add to the bowl
  5. Heat 1/8 liter of chicken or veggie broth and pour it over the potato mix and stirr
  6. Add 2 teaspoons of horseradish and mustard and stir well
  7. Add 2 tablespoons of olive oil and 2 tablespoons of white balsamic vinegar and mix well
  8. Mix in 1/2 cup of washed and dried spring onion which are cut into small rings
  9. Boil the two large size eggs and peel when cooled and slice them into halfs
  10. Wash the rocket and cover the potato salad
  11. Now place the egg halves and best to serve the potato salad while it is still warm
  12. You can serve it with BBQ, sausages, fish and any kind of meat.

Printable Recipe Card

About My potato salad with eggs and spring onion

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: German

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