A salad like this four-potato, eggs and swede with red cabbage, peppers and dill always brightens up my day.
I know pictures don’t always do justice and I am not the best at taking pictures. I know I should try a little better on this but truthfully, I do not have the time. Besides, I do not want to put some heavily edited pictures up here. My intention is to show you the real stuff, our meals and share the reality with you. Family meals, doable dishes the way they actually look and we ate them. Trust me on this, this salad is a heck of a good one - both, taste and nutrition-wise. It hits the jackpot each time in every way even though I probably never make it exactly the same.
I change ingredients around according to season and what the fridge has got to offer that day. This means that you should get adventurous by changing ingredients with something that you like most or have in hand.
The bottom line is that the potatoes and the eggs are a must not compromise on. If you don’t have sweet purple potatoes or any other type of fancy ones simply use regular potatoes.
I work from home generally on Fridays as you know already and last Friday my both boys (hubby and sonny) were at home. I should actually say my two men, but I prefer going the young direction so, boys 😉 for now.
Coming up with a quick meal isn’t always the simplest thing but this time the fridge had to offer quite a few nice organic purple and sweet purple potatoes. They were all organic and organic produce is generally more perishable so I had to cook them.
Potato salad was what quickly crossed my mind. The idea of having potato salad, did sound great, sonny boy confirmed he’d love it too. Great, it was unanimously pretty quickly agreed upon! I’ve asked my husband to give me a hand, he boiled the potatoes and the eggs pretty swiftly.
He was probably hungry too. I went downstairs about 15 minutes later and bish bash bosh. In less than 20 minutes we were eating (pictures were taken as well). Wasn’t that quick? It was indeed.
This is what you call good teamwork, one helps to decide what to eat, one cooks whatever was to be cooked. But the third one (and the most crucially important team member - not saying who that is) puts everything together!! Yay!!
Now, seriously, this potato salad it’s such a treat for me. I call a treat anything that I hugely enjoy and that doesn’t have to be sweet necessarily. Ultimately, when you enjoy something and it is good for you, its a treat, correct?
I was saying you can play around with the ingredients as you wish but do not compromise on the potatoes. They are almost the best bit in this salad making it this special one. Of course, there is nothing you can do if you cannot find purple sweet potatoes. Try and use different types in any case. Even if this means mixing a few types of red with white types.
This four potato salad would work beautifully with some freshly baked potatoes too.
If you like potato salads here are some more recipes that you will thoroughly enjoy. What do you think of this Potato, olives and feta cheese? What about a potato and roast asparagus? Or this potato, cucumber and garlic salad which is one of my absolute top favourite potato salads.
Potato salad with egg and swede
- 1 large sweet potato
- 2 purple sweet potatoes
- 2 medium purple potatoes
- 2 medium white/red potatoes
- 6 eggs hard boiled
- 1 large red onion
- 100 g swede
- 120 g red cabbage
- 3-4 sprigs fresh dill
- 1 teaspoon salt
- 10-15 olives pitted optional
- 75 ml cider vinegar organic with mother
- 1 pinch salt
- 1 pinch black pepper
- 2 tablespoon olive oil
- 1 teaspoon agave syrup
- ½ teaspoon mustard
- 1 pinch cayenne pepper optional
- 1-2 pinch fresh thyme
- Wash the potatoes thoroughly, place them in a pot, add boiling hot water (for quickness) and 1 teaspoon salt. Boil over medium heat for 12 minutes or so until nice and soft. * (see recipe notes). When ready allow them to cool for few minutes by taking them out on a plate. When cool, peel and cut into chunks. You can keep skin on if you prefer.
- Almost simultaneously boil the eggs in a separate pan for 10 minutes with 1 tablespoon salt. When finished boiling, drain hot water and add cold water. Leave them for 1 min and then peel.
- While the potatoes and the eggs are boiling/cooling, prepared the vinaigrette by putting all the vinaigrette ingredients into a jar and shake well.
- Shave the swede, chop the onion and the red cabbage, chop the dill. Place all into a larger bowl. Season well, add the olives if choosing to add. Add the roughly cut potatoes and the eggs. Give it all a good old stir.
- Drizzle the vinaigrette and transfer to serving plates. Enjoy!