Potato salad with eggs – a detailed recipe cooking.Поделитьwith я с друзьями: 
Photo of the dish: АнтонисAchilleos Time: 30 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 500 gr. young unpeeled potatoes, cut each in half
- 4 eggs
- 1 tbsp. frozen peas
- 3 tbsp. l olive oil
- 2 tsp lemon juice
- 2 tsp finely chopped parsley
- 2 tsp finely chopped mint
- Grated parmesan
- Salt and Freshly Ground Peppers
Recipes with similar ingredients: potatoes, parmesan, peas, lemon juice, parsley, mint, cheese, eggs
Recipe preparation:
- Boil water in a pan, add potatoes and cook for 10 minutes. Add eggs to the pan, remove from the stove, and leave for 10 minutes. сcovered with a lid. Add frozen peas to the pan and leave for 1 min. Drain the water from the pan and cool the vegetables with eggs. Peel the eggs and cut into four parts.
- Mix olive oil, lemon juice in a large salad bowl, parsley and mint. Add vegetables to the salad bowl, season with salt and pepper, mix. Lay eggs on top and sprinkle Parmesan
