Egg and Potato Breakfast Salad
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Source: https://recipheon.com/en/recipes/breakfast/egg-and-potato-breakfast-salad
About this recipe
This egg and potato breakfast salad is a filling morning dish that also works as a simple lunch. Cooked potatoes form a substantial base, eggs add protein, and cucumber brings freshness and crunch. Yogurt coats the ingredients in a light dressing that is gentler than mayonnaise. Use completely cooled potatoes and eggs so the salad retains its texture. Add the eggs last and fold them in gently so they do not break apart in the bowl.
Ingredients
Servings: 2
2 eggs
250 g cooked potatoes
1 cucumber
2 tablespoons yogurt
Steps
Hard-boil the eggs for 8–10 minutes, let them cool, and cut them into quarters or large dice.
Cut the cooked potatoes into large dice and the cucumber into half-moons.
In a bowl, toss the potatoes with the cucumber and yogurt until evenly coated.
Add the eggs last, fold everything together gently, and serve immediately or after a short chill.
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