Mediterranean Potato, Egg and Olive Salad

By: Ramona Cuisine from ramonascuisine.com

Mediterranean Potato Egg and Olive Salad

By: Ramona Cuisine from ramonascuisine.com

"Here it is another salads that you can make in minutes that it’s not only very nutritious but extremely yummy. I’ve make this for parties sometimes and it was always something that would disappear very, very, quickly. It’s a particularly good idea for a garden party, a side to a BBQ because it contains potatoes and can go very well with children too. It is a good choice for people with allergies, vegetarians, unless you don’t eat eggs in which case you can simply ditch those from it."

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Serves6

Preparation Time15 min

Cooking Time20 min

Ingredients

500 g red potatoes (organic)
5 eggs (organic) hard boiled
20 Olives (pitted) ideally Kalamata
2 spring onions (organic)
2-3 red peppers (pickled)
2 celery stalks (organic)
1/2 red pepper (organic)
1 medium red onion (organic)
10-15 springs parsley (organic)
1 tsp sea salt or pink Himalayan salt

Instruction

Wash and boil the potatoes leaving the skin on. Put 1 tsp of salt when boiling. Do not over boil. Just see instructions on the packaging as depending on the potatoes the boiling time can differ.
Boil the eggs and make sure they are hard. Depending on their size, they should be boiled for 10-12 minutes. When finished, pour out the hot water and put ice cold water on. Leave in cold water for a while.
Take pips out of the olives and cut those in halves.
Take out a larger bowl and start putting in everything as you chop.
Take out the pickled peppers and chop them into preferred size chunks.
Chop the celery, the red pepper, spring and the red onion as well as the parsley.
Chop the boiled and cooled potatoes and the cooled hard boiled eggs.
Stir in slightly all the chopped ingredients till they nicely mixed.
In a small bowl, mix the yogurt, mayonnaise, salt, pepper, (some red chili if you fancy), the vinegars. Mix well until homogenized. Add to the dry ingredients and mix again.