← All recipes
🥗 Fresh Herb Potato Salad
576 kcal · 30 min · 4 servings
Cook this free in the MyFoody app →
Ingredients
- 4 firm-cooking potatoes (egg-sized)
- 2 eggs
- 100 g mixed salad herbs
- 1 red onion
- 10 cherry tomatoes
- 240 g chickpeas (drained weight, can)
- 125 g salad cucumber (1 piece)
- 8 anchovy fillets
- 12 green olives (pitted)
- 2 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- salt
- pepper
- 5 tbsp olive oil
Instructions
- 1. Wash the potatoes thoroughly.
- 2. Place the unpeeled potatoes in a pot of boiling water.
- 3. Cover the pot and cook the potatoes for 25 to 30 minutes.
- 4. While the potatoes are cooking, poke small holes into the eggs with a fork.
- 5. Boil the eggs in a separate pot of boiling water for about 8 minutes until hard-boiled.
- 6. Drain the hot water from the eggs.
- 7. Rinse the eggs immediately with cold water to stop the cooking process.
- 8. Peel the cooled eggs.
- 9. Set the peeled eggs aside to cool.
- 10. Drain the cooking water from the potatoes.
- 11. Rinse the hot potatoes immediately with cold water.
- 12. Peel the cooled potatoes.
- 13. Let the peeled potatoes cool completely.
- 14. Wash the fresh herbs under running water.
- 15. Spin the herbs dry or pat them with a kitchen towel.
- 16. Tear the herbs into small pieces.
- 17. Peel the onion.
- 18. Cut the onion into very fine strips.
- 19. Wash the tomatoes.
- 20. Halve the tomatoes.
- 21. Drain the chickpeas in a colander.
- 22. Wash the cucumber.
- 23. Slice the cucumber into thin rounds.
- 24. Cut the cooled eggs into wedges.
- 25. Slice the cooled potatoes.
- 26. Place the egg and potato slices in a large bowl along with the tomatoes, chickpeas, cucumber slices, onion strips, and herbs.
- 27. Decoratively arrange the anchovy fillets and olives on top of the salad.
- 28. Vigorously whisk mustard, vinegar, salt, pepper, and olive oil in a small bowl.
- 29. Pour the dressing over the salad immediately before serving.
Nutrition per serving
- kcal: 576
- Protein: 21 g · Fett/Fat: 37 g · Carbs: 36 g