Egg & Potato Salad | Patates Kai Avga Salada

This was always a favourite of Stede’s dishes, most of the fresh ingredients would be picked from her garden and put together in minutes. So simple and yet so much flavour.. Traditionally everything would be served on a big platter in the middle of the table for everyone to dive in and help themselves and cut up their own salads… Delicious.. Let’s Eat!

SERVES 4

PREP TIME: 25 MINS

COOKING TIME: 20 - MINS

INGREDIENTS:

1 - 2 eggs per person

2 - 3  waxy potatoes per person.

2-3 Fresh/raw beetroots

lettuce of your choice

200-300g ripe red tomatoes

Cucumber

Salt and pepper

Your best olive oil

Your choice of vinegar 

Optional additions:

Fresh Coriander

Parsley

Methi (purslane) This wonderful herb, widely grown in Cyprus is a great thing when you can find it.

METHOD:

Bring salted water to boil and put potatoes in, with skins on.

Hard boil the eggs for 8 mins (max)

Boil the beetroot in their skin approx 20 mins or until you can slide a knife in. Peel and allow to cool

Put all ingredients on a big platter in the middle of the table, and give everyone a sharp knife to dive in, help themselves and cut up their own salad to their taste.

Oil and vinegar, salt and pepper on the table and of course several hunks of bread.

Perfect to serve alfresco on a warm summers day.