Estonian Potato Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu provides protein while being plant-based.

Boil potatoes with skin until cooked, then cool completely.

Peel and dice the cooled potatoes into cubes, about 1.5 cm in size.

Peel 4 hard-boiled eggs, chop 3 eggs into cubes for the salad, and reserve 1 for garnish.

Dice the pickles into cubes, adjusting size based on preference.

Finely chop the onion and add it to the salad mixture.

Chop fresh herbs and add them to the salad.

In a bowl, mix together equal parts mayonnaise and sour cream (100 gr each).

Season the dressing with black pepper and optionally add mustard if desired.

Combine the dressing with the salad ingredients gently to avoid mashing.

Transfer the salad to a serving bowl and garnish with the reserved chopped egg and herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens