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Potatoes and eggs! I discovered this magnificent SUMMER SALAD! Easy, airy and divinely delicious!

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Smashed Potato and Egg Salad

Cultural Context

Originating from Australia, the Smashed Potato and Egg Salad is a delightful twist on traditional potato salad, often enjoyed at picnics and barbecues. This dish highlights the simplicity of fresh ingredients, making it a popular choice for gatherings. Today, variations abound globally, with many adding unique herbs or spices to personalize the flavor.

AUAUside
4 servings
Servings4
Potatoes - 800 grams
Eggs - 7 pcs
Chicken breast from roasted chicken - 250 grams
Strained yogurt - 250 grams
Mayonnaise - 250 grams
Garlic - 2 cloves
Dill - 1 bunch
Olives
Lemon - 1 pc
Mustard - 1 tsp
Salt - 1 tsp
Boiled potatoes - 5 pcs
Boiled eggs - 6 pcs
Pickles
Cream cheese - 300 grams
Yogurt - 100 grams
Mayonnaise - 4 tbsp
Mustard - 1 tsp
Juice of half a lemon
Dill
Salt
1

Boil the potatoes and eggs until cooked.

2

Chop the boiled potatoes and eggs into pieces.

3

In a bowl, combine the chopped potatoes, eggs, chicken, strained yogurt, mayonnaise, minced garlic, chopped dill, olives, mustard, and salt.

4

Squeeze the juice of half a lemon into the mixture and stir well.

5

Serve chilled as a salad.

Allergens

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