Potato and egg salad with mustard dressing
Our fresh salad with small potatoes and warm eggs is full of flavour and vibrant colours. It has it all: tender potatoes, fresh vegetables, soft-boiled eggs, and a creamy honey mustard dressing. Served for lunch or dinner with toasted rye bread on the side, it will surely be a crowd-pleaser.
Ingredients
Potatoes
|
Small potatoes, scrubbed
|
800 g |
|---|---|
|
Water
|
1 l |
|
Coarse salt
|
1 tsp |
Mustard dressing
|
Creme fraiche
|
¼ l |
|---|---|
|
Dijon mustard with honey
|
1 tbsp |
|
Coarse salt
|
½ tsp |
Salad
|
Cucumbers (approx. 500 g)
|
2 |
|---|---|
|
Radishes, thinly sliced
|
150 g |
|
Spring onions (approx. 100 g), cut into thin rings
|
1 bundle |
|
Cured smoked pork loins, in strips
|
200 g |
|
Eggs, warm and soft-boiled
|
4 |
|
Fresh dill, chopped
|
100 g |
|
Dill sprigs
|
100 g |
|
Flake salt
|
¾ tsp |
|
Coarsely ground pepper
|
To serve
|
Rye bread, toasted
|
4 slices |
|---|
Instructions
Potatoes
Mustard dressing
Salad
Tips
If you cannot find a Dijon mustard with honey, use a regular Dijon mustard and add honey to taste. A good starting point is to mix one tablespoon of honey with two tablespoons of Dijon mustard and adjust depending on how sweet you want it.
Tips
To get the perfect soft-boiled egg with a soft-set white and a runny yolk, boil the eggs for 6-7 minutes, depending on their size and freshness. Immediately transfer the eggs to ice water after boiling to stop the cooking.
Other recipes
Make an easy salad with potatoes and eggs
Indulge in an easy-to-make salad centred around tender potatoes with vibrant, fresh vegetables and soft-boiled eggs. The potatoes provide a soft, yielding texture that pairs flawlessly with the crisp vegetables and soft eggs, making it a standout dish for any gathering. The contrast between the warm potatoes, the salty pork loin, the fresh vegetables, and the creamy dressing offers a symphony of textures that complement each other beautifully. Serve it for a quick lunch, perfect with the toasted rye bread on the side, as a side dish for dinner, or at a summer BBQ.
Bright flavours of dill and crisp vegetables
This salad features the best ingredients for a lively flavour and vibrant colours. Add an aromatic burst of dill, a peppery sharpness from radishes, and a hydrating crunch of cucumbers to make it irresistible. The fresh dill highlights the natural sweetness of the potatoes, while the freshness of cucumber and radishes introduces a delightful crunch. The fresh vegetables layer in complex flavours that range from earthy sweetness to cool freshness and subtle spice, perfectly complementing the other creamy and tender ingredients.
Toast leftover rye bread and serve it with the potato and egg salad
Toasted rye bread is always delicious as a side for salad. In this recipe, it makes a distinct counterpart to the tangy, savoury, and herby nuances of the flavourful potato and egg salad. The bread is also perfect for scooping up the salad, making for an irresistibly crunchy base for the tasty salad.
You get the best result with leftover bread, which is ideal for crisping up. Revive your stale bread, toasting it in butter in a pan, in the oven brushed with olive oil, or simply in a toaster. When it is not freshly baked, it has less moisture, making it crisp up easier and better, and the flavour is intensified, giving you much more of that delicious, slightly sour and earthy notes from traditional rye bread. Ultimately, toasted leftover rye bread pairs wonderfully with the rich, creamy elements of the salad, bringing a rustic touch to the dish.
Discover some of our other leftover bread recipes, starting with a light parsley soup and bruschetta with peppers, asparagus, and bean purée, moving on to a cheesy cauliflower gratin, and finishing strong with a sweet rye bread cake.
Make it your own
Experimenting with this recipe lets you enjoy it in a myriad of ways. To give the salad a creamier texture, add mayonnaise to the dressing. If you like a tangier flavour profile, consider incorporating tangy dill pickles or capers, chopped finely, to introduce a sharp, briny taste.
Fresh herbs such as parsley and chives add a burst of colour and bring a fresh, aromatic quality to the salad. Finely diced red onions are perfect for a bit of crunch and a hint of sharpness, while crunchy celery or red or yellow peppers can add texture and a sweet flavour. For an indulgent twist, sprinkle in crispy bacon pieces, adding a smoky depth.
