Cold served salad. Great for picnics and BBQs.
Equipment
- Large bowl
- Large pot
- Small pot or sauce pot
Ingredients
- 6-8 Potatoes With thin skin. Either yellow or white flash.
- 6-8 Eggs
- 6-8 Scallions (green onion)
- 6 Cucumber (canned) Pickle in brine
- 2-3 tbsp Mayo
- 1 pinch Salt (Kosher)
- 2 pinch Black pepper
- 1-2 tsp Sesame seeds Optional
Instructions
- Wash potatoes with the skin on. Put in a large pot, cover with water and heat until boiled.When water are boiling, reduce heat to low and cook for about 30 minutes, until soft but firm (check with a fork if can be enter easily).
- When the potatoes are soft enough, pour the water, put the pot back on the stove and heat a few more seconds to dry completely.Let cool for a few minutes.
- Put eggs in small pot, cover with water and heat until boiled. When water are boiling, reduce heat to low and cook for about 15 minutes. When done, pour water and let cool.
- Peel the potatoes and cut to bite size, and add to a large bowl. If using red potatoes, no need to peel.
- Peel the eggs and chop. Add to the bowl.
- Chop onions. Add to the bowl.
- Cut cucumbers to small pieces and add to the bowl.
- Add salt and black pepper to taste.
- Top with sesame seeds.
- Mix in the mayo.
- Taste and adjust the flavors if needed.
- Keep in the fridge.
Notes
- To keep the original taste, it is strongly recommended to use cucumbers which are pickled in brine. Those can be found in shops which sell Mediterranean or Persian food.
- Red skin potatoes will do good in this salad as well, but will bring a different flavor. If used, they do not need to be peeled.
- Be careful not to add too much mayo. Start with one spoon and adjust if needed.
- Best in room temperature, but don’t let stand out of the fridge for too long.