Potato salad

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In this post, you are going to read the recipe for a spring potato salad.

In one of the supermarkets, I got some really nice, tiny yellow potatoes and super delicious, sweet tomatoes. I didn’t fancy the traditional potato salad with mayonnaise. I wanted to try something new instead.


  • 500 g small potatoes, cut into cubes
  • 1 medium red onion, sliced
  • 200 g tomatoes, halved or quartered (depending on the size)
  • 2 hard-boiled eggs, quartered
  • 1 Tbsp. olive oil
  • 1 tsp. dried rosemary
  • salt and pepper to taste

I cooked the potatoes in some water just enough to cover them completely. Once they were tender, I drained them and set them aside to cool a bit.

In a tablespoon of olive oil, I started to sautée the onion. I tried to sautée it as slowly as possible because I didn’t want that strong onion flavour, it was the sweetness of the onion that I was going for instead. After about five minutes of cooking, I added the potatoes, seasoned them with salt, pepper and rosemary, set the heat to medium and roasted the potatoes in the pan for 10 minutes. The oil under the onion had evaporated, so I was roasting the potatoes and the onion in an almost completely dry pan.

When it was done, I transferred the potatoes and the onion into a large ceramic bowl, arranged the tomatoes and eggs on top and that was it. Our meal was ready.


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