A timeless egg and potato salad perfect for any season

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

A salad with boiled eggs not only tastes incredible but also looks quite 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. Another advantage of this delicious option is that it works well at any time of year. So, how do you prepare it? Well, boiled eggs and potatoes make up half the work. All remaining steps are described in the recipe below.

Ingredients:

• 5 boiled eggs,
• about 300 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 them, and boil them in salted water until tender.
2. Quarter two boiled eggs and cut the rest into cubes.
3. Allow the potatoes to cool and dice them; chop the chives, onion, radishes, and cucumber.
4. Place these ingredients in a salad bowl. Add mayonnaise, natural yoghurt, mustard, and spices. Mix thoroughly.
5. Arrange the quartered boiled eggs on top—the salad should look beautiful—and sprinkle with a bit of chopped parsley. Done!