POTATO SALAD WITH EGG AND SWEDE

Potato salad with egg and swede image

Provided by Ramona's Cuisine - @ramonascuisine

Number Of Ingredients 20

- 1 large sweet potato
- 2 purple sweet potatoes
- 2 medium purple potatoes
- 2 medium white/red potatoes
- 6 eggs hard boiled
- 1 large red onion
- 100 g swede
- 120 g red cabbage
- 3-4 springs fresh dill
- 1 tsp salt
- 10-15 olives pitted optional
FOR VINAIGRETTE:
- 75 ml cider vinegar organic with mother
- 1 pinch salt
- 1 pinch black pepper
- 2 tbsp olive oil
- 1 tsp agave syrup
- 1/2 tsp mustard
- 1 pinch cayenne pepper optional
- 1-2 pinch fresh thyme

Steps:

Wash the potatoes thoroughly, place them in a pot, add boiling hot water (for quickness) and 1 tsp salt. Boil over medium heat for 12 minutes or so until nice and soft. * (see recipe notes). When ready allow them to cool for few minutes by taking them out on a plate. When cool, peel and cut into chunks. You can keep skin on if you prefer.
Almost simultaneously boil the eggs in a separate pan for 10 minutes with 1 tbsp salt. When finished boiling, drain hot water and add cold water. Leave them for 1 min and then peel.
While the potatoes and the eggs are boiling/cooling, prepared the vinaigrette by putting all the vinaigrette ingredients into a jar and shake well.
Shave the swede, chop the onion and the red cabbage, chop the dill. Place all into a larger bowl. Season well, add the olives if choosing to add. Add the roughly cut potatoes and the eggs. Give it all a good old stir.
Drizzle the vinaigrette and transfer to serving plates. Enjoy!