Egg and potato salad: A family gathering game-changer

There's nothing like family gatherings! Of course, you know that ultimately, it's mainly about spending time with your group, chatting, and reminiscing, but no one wants to host their family at an empty table. That's why simple recipes for tasty treats are more precious to me than gold. One such recipe has become a permanent fixture in my party menu. Why? It's simple—it passed the test in many ways.

A salad with boiled eggs not only tastes incredible but also looks very aesthetically pleasing. It gives gatherings a pleasant character, and the ingredients—eggs, cucumbers, and radishes—offer a spring-like vibe even on cool autumn days. And that's another advantage of this delicious option: it works well at any time of year. So how do you prepare it? Well, boiled eggs and potatoes are already half the work done. All remaining steps are described in the recipe below.

Ingredients:

• 5 boiled eggs,
• about 280 grams of potatoes,
• 1 red onion,
• 1 cucumber,
• a handful of radishes,
• 2 tablespoons of yogurt,
• 1.5 tablespoons of mayonnaise,
• 1 teaspoon of mustard,
• chives,
• parsley,
• salt and pepper to taste.

Preparation:

1. Peel the potatoes, rinse, and boil them until tender in salted water.
2. Quarter two boiled eggs and cut the remaining ones into cubes.
3. Cool the potatoes and dice them; chop the chives, onion, radish, and cucumber.
4. Place these ingredients in a salad bowl and add mayonnaise, yogurt, mustard, and spices. Mix thoroughly.
5. Place the quartered boiled eggs on top—the salad should look beautiful—and sprinkle with some chopped parsley. Done!