Potato and Poached Egg Mustard Salad
The Lebanese Recipe
I love that there are many versions of the Potato and Egg Salad out there. It says how popular it is in many world cuisines. No wonder. Both these main ingredients have been regularly sought in human history for both their nutrition and fulfilling values. We, in Lebanon, have even several versions of Potato salads, and not few include eggs; poached or scrambled.
A Vegetarian Recipe with the zesty aroma of the mustard and the Sumac with its powerful healing values, the freshness of parsley, and the fulfilling nutrition of poached potato and eggs. All with the added values of Black Pepper and Extra-Virgin Olive Oil.
This recipe is easy and quick, which makes this dish a good helper in setting and preparing a menu.
We all know how it goes with us in the kitchen while waiting for our main dish to finish cooking, “So, what can I do now to side this one?” This recipe is your answer. It has been mine often. It has also been my choice for quick lunches and as stand-only meal. Don’t we all love these versatile dishes that could serve us as salads, side-dishes, and meals? I know I do!
To Your Good Health, Enjoy!
Poached Egg and Potato Salad
- 4 Potatoes (medium) Poached
- 8 Eggs Poached
- 1 tbsp Sumac
- 1/4 tsp Black Pepper
- 1 tsp Salt
- 2 tbsp Olive Oil extra virgin
To Garnish and Serve
- Olive Oil
- 1 tbsp Fresh Parsley chopped finely
- Lebanese Pita Bread
Peeled the potatoes and the eggs. Use a fork to mash them roughly with the salt and the pepper. Add the Sumac and the olive oil and mix all very well.
Transfer onto a serving plate, drizzle on some olive oil and garnish with parsley.
Serve with Lebanese Pita Bread, and enjoy!