Egg and potato salad with pickles and mustard

Tip: tap a step to mark it as done.

1. Potatoes and eggs

   Boil the potatoes in their skins, peel them, and push them through a salad dicing grid or cut them into small cubes. Hard-boil the eggs, cool and peel them, then push them through the dicing grid as well.

2. Onion and pickles

   Finely chop the onion and salt it lightly to soften it. Cut the pickles into small cubes.

3. Dressing

   Mix the mayonnaise with the mustard, half the vinegar, the sugar, and half the Worcestershire sauce.

4. Combine

   Add the potatoes, eggs, onion, and pickles to the dressing and stir to combine. Season to taste with the remaining vinegar, Worcestershire sauce, salt, and pepper, adding a little pickle brine if desired. Chill the salad in the refrigerator and serve with bread or rolls.

   Recipe by: Iva Vargová

Tip: Add only half the vinegar and Worcestershire sauce at first, then taste before adding the rest, since mustards and mayonnaises vary in acidity and saltiness.

This recipe was translated from the Slovak original: Vajíčkový šalát so zemiakmi, kyslými uhorkami a horčicou