Crunchy Potato Egg Salad
494 kcal / serving ⏱ 27 min
🍽 1 serving
Ingredients — 1 serving
- 2 pieces eggs
- 150 g cottage cheese
- 200 g potatoes
- 2.5 tbsp cucumber brine
- to taste salt
- to taste pepper
- 5 ml olive oil
- to taste paprika powder
- 100 g pickles
- to taste dill
- 30 g red onions
Instructions
- 1
First, hard boil the eggs (about 8 minutes), then cool them down. Separate the yolk from the egg white.
- 2
Now, place the yolk in a blender with the cottage cheese, cucumber brine, salt, and pepper, and process into a creamy mixture.
- 3
Finely chop the egg white.
- 4
Cut the cooked potatoes into cubes and marinate them with olive oil and paprika powder.
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