potato salad with egg and swede

a recipe by
Ramona's Cuisine -
New York, NY

A refreshing four potato salad which contains four types of potatoes, eggs, raw swede shavings and fresh herbs, a truly delightful meal fit for a king. Are you ready to tuck in? Delicious!

serves 4 people
prep time 10 Min
cook time 15 Min
method No-Cook or Other

Ingredients For potato salad with egg and swede

  • 1 large sweet potato
  • 2 purple sweet potatoes
  • 2 medium purple potatoes
  • 2 medium white/red potatoes
  • 6 eggs hard boiled
  • 1 large red onion
  • 100 g swede
  • 120 g red cabbage
  • 3-4 springs fresh dill
  • 1 tsp salt
  • 10-15 olives pitted optional
  • 75 ml cider vinegar organic with mother
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tbsp olive oil
  • 1 tsp agave syrup
  • 1/2 tsp mustard
  • 1 pinch cayenne pepper optional
  • 1-2 pinch fresh thyme

How To Make potato salad with egg and swede

  • 1
    Wash the potatoes thoroughly, place them in a pot, add boiling hot water (for quickness) and 1 tsp salt. Boil over medium heat for 12 minutes or so until nice and soft. * (see recipe notes). When ready allow them to cool for few minutes by taking them out on a plate. When cool, peel and cut into chunks. You can keep skin on if you prefer.
  • 2
    Almost simultaneously boil the eggs in a separate pan for 10 minutes with 1 tbsp salt. When finished boiling, drain hot water and add cold water. Leave them for 1 min and then peel.
  • 3
    While the potatoes and the eggs are boiling/cooling, prepared the vinaigrette by putting all the vinaigrette ingredients into a jar and shake well.
  • 4
    Shave the swede, chop the onion and the red cabbage, chop the dill. Place all into a larger bowl. Season well, add the olives if choosing to add. Add the roughly cut potatoes and the eggs. Give it all a good old stir.
  • 5
    Drizzle the vinaigrette and transfer to serving plates. Enjoy!

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