Mayo potato salad with egg

Bo Carpenter
very easy
3 5
35 mins
35 mins


Servings: 4
  • 1 kg boiled potato slices
  • 2 Onions
  • 5 TABLESPOONS Rapeseed oil
  • 100 ml Cider vinegar
  • 1⁄2 Tsp Vegetable broth
  • 3 Eggs
  • 400 g Tomatoes
  • 4 Gherkins
  • 250 g mayonnaise
  • 200 g Salad cream
  • 4 TABLESPOONS Gherkin stock
  • 7-10 Tbsp salt, pepper
  • 1 collar curly parsley


  1. 1

    Wash the potatoes thoroughly. Cover with skin and cook in boiling water for about 20 minutes. Drain and rinse with cold water. Skewer the potatoes onto a three-pronged boiled potato fork or cake fork or simply hold them in your hand and remove the skin.

  2. 2

    Let the potatoes cool down.

  3. 3

    Cut cold potatoes into approx. 1⁄2 cm thick slices and place in a large bowl.

  4. 4

    Peel and finely dice the onions. Add oil to the pan. Add the onions and fry them for about 2 minutes. Put potato slices with the broth marinade in a bowl. Boil 3 eggs in boiling water for about 10 minutes until hard.

  5. 5

    Cold quench, peel off the skin. Wash 400 g tomatoes, cut into small pieces. Cut 4 gherkins into slices. Mix 250 g mayonnaise, 200 g salad cream and 4 tbsp. gherkin stock. Season to taste with salt and pepper.

  6. 6

    Chop the eggs. Add the tomatoes, eggs and cucumber with the salad cream to the potatoes. Leave to stand for at least 30 minutes. Wash 1 bunch of curly parsley, dab dry, chop leaves finely. Mix parsley into the salad.

  7. 7

    Season again with salt and pepper.