Potato salad with egg and swede
Ramona's Cuisine
Ramona's Cuisine

Potato salad with egg and swede

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  • 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 springs fresh dill
  • 1 tsp salt
  • 10-15 olives pitted optional
  • For vinaigrette
  • 75 ml cider vinegar organic with mother
  • 1 pinch salt
  • 1 pinch black pepper
  • 2 tbsp olive oil
  • 1 tsp agave syrup
  • 1/2 tsp mustard
  • 1 pinch cayenne pepper optional
  • 1-2 pinch fresh thyme


    1. Wash the potatoes thoroughly, place them in a pot, add boiling hot water (for quickness) and 1 tsp 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.

    2. Almost simultaneously boil the eggs in a separate pan for 10 minutes with 1 tbsp salt. When finished boiling, drain hot water and add cold water. Leave them for 1 min and then peel.

    3. While the potatoes and the eggs are boiling/cooling, prepared the vinaigrette by putting all the vinaigrette ingredients into a jar and shake well.

    4. 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.

    5. Drizzle the vinaigrette and transfer to serving plates. Enjoy!


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