Time: 30 min.
Complexity: easily
Servings: 4

Potato salad with eggs - a detailed recipe.

Ingredients:

• 500 g new unpeeled potatoes, each cut in half
• 4 eggs
• 1 cup frozen peas
• 3 tbsp. l. olive oil
• 2 teaspoons lemon juice
• 2 tsp finely chopped parsley
• 2 tsp finely chopped mint
• Grated Parmesan
• Salt and freshly ground pepper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, Parmesan cheese, peas, lemon juice, parsley, mint, cheese, eggs

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Preparation:

Step 1
• Bring water to a boil in a saucepan, add potatoes, and cook for 10 minutes. Add eggs, remove from heat, and let sit covered for 10 minutes.
  
  Add frozen peas to the pan and let sit for 1 minute. Drain the water from the pan and cool the vegetables and eggs.
  
  Peel the eggs and cut into four pieces.
Step 2
• In a large salad bowl, combine olive oil, lemon juice, parsley and mint.
  
  Add vegetables to a salad bowl, season with salt and pepper, and stir.
  
  Place eggs on top and sprinkle with Parmesan.

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