This warm vegetable salad with eggs is a comforting and delicious dish that’s perfect for any time of the day. Combining tender potatoes, sautéed zucchinis, fresh tomatoes, and hard-boiled eggs, this salad is topped with a creamy dressing made from yogurt, mayonnaise, and mustard. It’s a delightful blend of textures and flavors, with the added freshness of green onions and parsley. Let’s get started with this easy and satisfying recipe that’s both nourishing and versatile!
Ingredients
- Eggs: 3-4 large
- Water: for boiling
- Potatoes: 3-4 medium (about 400 g)
- Zucchinis: 1-2 (about 200-250 g)
- Olive Oil: 1-2 tablespoons (15-30 ml)
- Tomato: 200 grams (about 1 medium tomato), diced
- Green Onion: a small bunch, finely chopped
- Thick Yogurt: 2 tablespoons (about 30 g)
- Mayonnaise: 20 grams (1.4 tablespoons)
- Mustard: 1 teaspoon (5 g)
- Parsley: a small bunch, chopped
Servings: 4
Total Time: 30 minutes
Step-by-Step Instructions
1. Boil the Eggs
- Cook the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, cook the eggs for 10 minutes.
- Cool and Peel: Drain the hot water and immediately cover the eggs with cold water to cool them quickly. Once cooled, peel the eggs and cut them into small cubes. Set aside.
2. Cook the Potatoes
- Boil the Potatoes: In a separate pot, add the potatoes and cover them with water. Bring to a boil and cook until the potatoes are soft and can be easily pierced with a fork, about 15-20 minutes depending on their size.
- Peel and Cube: Once cooked, drain the potatoes and let them cool slightly. Peel off the skins and cut the potatoes into small cubes. Set aside.
3. Sauté the Zucchinis
- Prepare the Zucchinis: Slice the zucchinis into thin rounds or cubes, depending on your preference.
- Sauté: Heat 1-2 tablespoons of olive oil in a skillet over medium heat. Add the sliced zucchinis and sauté for 3-5 minutes, or until they are tender but still slightly crisp. Remove from heat and set aside.
4. Prepare the Tomato
- Dice the Tomato: Cut the tomato into small cubes and set aside.
5. Combine Ingredients
- Mix the Salad: In a large bowl, combine the boiled eggs, cooked potatoes, sautéed zucchinis, and diced tomato. Add the chopped green onion and parsley. Toss gently to mix the ingredients evenly.
6. Make the Dressing
- Prepare the Dressing: In a small bowl, mix together 2 tablespoons of thick yogurt, 20 grams of mayonnaise, and 1 teaspoon of mustard. Stir well to combine until smooth.
7. Dress the Salad
- Add the Dressing: Pour the dressing over the salad ingredients in the large bowl. Gently mix until everything is evenly coated with the dressing.
8. Serve
- Serve Warm: Serve the salad warm or at room temperature. This hearty vegetable salad is perfect on its own or as a side dish, and it’s delicious with a slice of crusty bread or a simple green salad.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: 240 kcal
- Protein: 8 g
- Carbohydrates: 22 g
- Dietary Fiber: 4 g
- Sugars: 4 g
- Total Fat: 13 g
- Saturated Fat: 3 g
- Cholesterol: 170 mg
- Sodium: 150 mg
Tips for the Best Warm Vegetable Salad with Eggs
- Use Fresh Ingredients: Fresh, high-quality vegetables and herbs will greatly enhance the flavor of this salad.
- Adjust Seasoning: Taste the salad before serving and adjust the seasoning if needed. A little extra salt, pepper, or a squeeze of lemon juice can brighten the flavors.
- Variations: Feel free to add other vegetables like bell peppers, spinach, or green beans for more variety and color.
This warm vegetable salad with eggs is a versatile and satisfying dish that’s perfect for any meal. With its combination of tender vegetables, creamy dressing, and protein-packed eggs, it’s a nutritious and delicious option that’s easy to make and enjoy. Serve this salad as a hearty breakfast, lunch, or light dinner, and enjoy the fresh, comforting flavors it brings!