Description
This Healthy and Delicious Salad Recipe is the perfect combination of wholesome ingredients and fresh flavors. With soft-boiled eggs, tender potatoes, crunchy cucumbers, and a creamy yogurt dressing, it’s a light yet satisfying dish you can whip up in no time. Perfect as a side or standalone meal, this salad is both nutritious and delicious!
Ingredients
- 3–4 chicken eggs
- 2–3 potatoes
- 2 cucumbers
- 2 small spoons of salt
- Fresh dill, chopped (to taste)
- Spring onions, chopped (to taste)
- 3–4 tablespoons of thick yogurt
Instructions
-
Prepare the Ingredients
- Cook the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 10 minutes. Drain the hot water, transfer the eggs to a bowl of ice water to cool, then peel and chop them into bite-sized pieces.
- Boil the Potatoes: Peel and cut the potatoes into bite-sized pieces. Place them in a saucepan, cover with water, and add one small spoon of salt. Bring to a boil and cook until tender (about 10–15 minutes). Drain and let cool.
- Chop the Cucumbers: Wash the cucumbers thoroughly and cut them into bite-sized pieces.
-
Mix the Salad
- In a large mixing bowl, combine the chopped eggs, boiled potatoes, and cucumbers.
- Add the chopped dill and spring onions to taste.
- Add the remaining small spoon of salt and 3–4 tablespoons of thick yogurt. Gently toss until all ingredients are evenly coated with the dressing.
-
Chill and Serve
- Optional: Refrigerate the salad for at least 30 minutes to let the flavors meld together.
- Serve chilled as a light main course or a side dish.
Notes
- Customization: Add more vegetables like radishes or carrots for extra crunch.
- Tangy Twist: If you prefer a zestier dressing, add a splash of lemon juice or apple cider vinegar to the yogurt.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Healthy