Potato ægsalat

Name: Potato ægsalat
Yield: 2
Ingredients: Feta (depending on how much you love feta); Salt; 0.333 Iceberg lettuce; 0.5 Red onion; 0.5 tsp Black peter; 1 Red peberfrug; 2 Eggs; 2 tbsp Olive oil; 2 tbsp Sunflower oil; 3-4 Pieces of finely chopped garlic; 6 Large cooked potatoes (if Danish so with peel)

Salads

Cook time: 0 min.
Servings: 2

Ingredients for Potato ægsalat

		Feta (depending on how much you love feta)
		Salt
0.333		Iceberg lettuce
0.5		Red onion
0.5	tsp	Black peter
1		Red peberfrug
2		Eggs
2	tbsp	Olive oil
2	tbsp	Sunflower oil
3-4		Pieces of finely chopped garlic
6		Large cooked potatoes (if Danish so with peel)

Instructions for Potato ægsalat

To prepare the Potato ægsalat recipe, please follow these instructions:

Start boiling the potatoes. When they are cooled off, cut into those in the tern. Chop red onion, red pepper and iceberg salad and add to the bowl. Then add feta and the eggs are peeled and cut into pieces and fed.

Dressing: Squeeze garlic pieces into a garlic press (or finely chop them) into a bowl. Then add the oil, salt and pepper. Mix it and add it to the salad mix.

The salad is now ready for serving, well-groomed

Potato ægsalat

Ingredients for Potato ægsalat

Instructions for Potato ægsalat

Recipe categories