Potato salad with egg and swede

Ramona's Cuisine -


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!


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4 people
10 Min
15 Min
No-Cook or Other


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    1 large sweet potato
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    2 purple sweet potatoes
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    2 medium purple potatoes
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    2 medium white/red potatoes
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    6 eggs hard boiled
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    1 large red onion
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    100 g swede
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    120 g red cabbage
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    3-4 springs fresh dill
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    1 tsp salt
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    10-15 olives pitted optional

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    75 ml cider vinegar organic with mother
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    1 pinch salt
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    1 pinch black pepper
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    2 tbsp olive oil
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    1 tsp agave syrup
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    1/2 tsp mustard
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    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!

Printable Recipe Card

About Potato salad with egg and swede

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

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