Potato and egg salad with mustard dressing
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  • Potato and egg salad with mustard dressing

Potato and egg salad with mustard dressing

20 min
Our fresh salad with small potatoes and warm eggs is full of flavour and vibrant colours. It has it all: tender potatoes, fresh vegetables, soft-boiled eggs, and a creamy honey mustard dressing. Served for lunch or dinner with toasted rye bread on the side, it will surely be a crowd-pleaser.
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https://www.arlafoods.co.uk/recipes/potato-and-egg-salad-with-mustard-dressing/

Instructions

Potatoes
  • Place potatoes in salted, boiling water and simmer on low heat with the lid on for 5-7 minutes.
  • Remove from the heat and let the potatoes sit covered for 5-7 minutes or until tender.
  • Drain the potatoes and let them steam dry.
Mustard dressing
  • Combine crème fraiche, mustard, and salt and leave the dressing covered in the fridge for at least 15 minutes.
  • Adjust seasoning to taste.
Salad
  • Split cucumbers and scrape out the seeds with a teaspoon. Cut into half slices.
  • Toss cucumber with warm potatoes and dill.
  • Arrange in four deep plates or bowls with radishes, spring onions, and smoked pork loin.
  • Drizzle with mustard dressing.
  • Peel eggs and cut them in halves, placing one egg on top of each salad.
  • Sprinkle with dill sprigs, flake salt, and ground pepper.
  • Serve with remaining dressing and toasted rye bread.
Enjoy!
Tips

If you cannot find a Dijon mustard with honey, use a regular Dijon mustard and add honey to taste. A good starting point is to mix one tablespoon of honey with two tablespoons of Dijon mustard and adjust depending on how sweet you want it.

Tips

To get the perfect soft-boiled egg with a soft-set white and a runny yolk, boil the eggs for 6-7 minutes, depending on their size and freshness. Immediately transfer the eggs to ice water after boiling to stop the cooking.

Ingredients

Potatoes
Small potatoes, scrubbed
800 g
Water
1 l
Coarse salt
1 tsp
Mustard dressing
Creme fraiche
¼ l
Dijon mustard with honey
1 tbsp
Coarse salt
½ tsp
Salad
Cucumbers (approx. 500 g)
2
Radishes, thinly sliced
150 g
Spring onions (approx. 100 g), cut into thin rings
1 bundle
Cured smoked pork loins, in strips
200 g
Eggs, warm and soft-boiled
4
Fresh dill, chopped
100 g
Dill sprigs
100 g
Flake salt
¾ tsp
Coarsely ground pepper
To serve
Rye bread, toasted
4 slices
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Make an easy salad with potatoes and eggs

Indulge in an easy-to-make salad centred around tender potatoes with vibrant, fresh vegetables and soft-boiled eggs. The potatoes provide a soft, yielding texture that pairs flawlessly with the crisp vegetables and soft eggs, making it a standout dish for any gathering. The contrast between the warm potatoes, the salty pork loin, the fresh vegetables, and the creamy dressing offers a symphony of textures that complement each other beautifully. Serve it for a quick lunch, perfect with the toasted rye bread on the side, as a side dish for dinner, or at a summer BBQ.

Bright flavours of dill and crisp vegetables

This salad features the best ingredients for a lively flavour and vibrant colours. Add an aromatic burst of dill, a peppery sharpness from radishes, and a hydrating crunch of cucumbers to make it irresistible. The fresh dill highlights the natural sweetness of the potatoes, while the freshness of cucumber and radishes introduces a delightful crunch. The fresh vegetables layer in complex flavours that range from earthy sweetness to cool freshness and subtle spice, perfectly complementing the other creamy and tender ingredients.

Toast leftover rye bread and serve it with the potato and egg salad

Toasted rye bread is always delicious as a side for salad. In this recipe, it makes a distinct counterpart to the tangy, savoury, and herby nuances of the flavourful potato and egg salad. The bread is also perfect for scooping up the salad, making for an irresistibly crunchy base for the tasty salad.

You get the best result with leftover bread, which is ideal for crisping up. Revive your stale bread, toasting it in butter in a pan, in the oven brushed with olive oil, or simply in a toaster. When it is not freshly baked, it has less moisture, making it crisp up easier and better, and the flavour is intensified, giving you much more of that delicious, slightly sour and earthy notes from traditional rye bread. Ultimately, toasted leftover rye bread pairs wonderfully with the rich, creamy elements of the salad, bringing a rustic touch to the dish.

Discover some of our other leftover bread recipes, starting with a light parsley soup and bruschetta with peppers, asparagus, and bean purée, moving on to a cheesy cauliflower gratin, and finishing strong with a sweet rye bread cake.

Make it your own

Experimenting with this recipe lets you enjoy it in a myriad of ways. To give the salad a creamier texture, add mayonnaise to the dressing. If you like a tangier flavour profile, consider incorporating tangy dill pickles or capers, chopped finely, to introduce a sharp, briny taste.

Fresh herbs such as parsley and chives add a burst of colour and bring a fresh, aromatic quality to the salad. Finely diced red onions are perfect for a bit of crunch and a hint of sharpness, while crunchy celery or red or yellow peppers can add texture and a sweet flavour. For an indulgent twist, sprinkle in crispy bacon pieces, adding a smoky depth.

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