Hungarian Potato Salad

Hungarian Potato Salad

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This is a traditional Hungarian potato salad recipe. It is a delicious side dish for any meal.
Calories: 1778


  • 4 large waxy potatoes
  • 4 hard-boiled eggs
  • 2 spring onions
  • 4 floz mayonnaise
  • soured cream
  • salt and pepper

serve with:

  • green salad


  • Peel the potatoes, cut them into small pieces and place in a saucepan with 18 fl oz (500 ml) water and 1/2 tsp salt.
  • Bring to the boil, cover tightly and cook over a low to moderate heat for about 15-20 minutes or until the potatoes are tender and have absorbed all the water.
  • Chop the hard-boiled eggs coarsely; trim the spring onions, removing the outer layer, and slice the bulb and leaves into rings. Use a fork to partially break up the hot, cooked potato pieces. Leave to cool at room temperature.
  • Make the mayonnaise, stir in 3 tbsp soured cream or smetana and mix with the potatoes, the spring onions and chopped eggs. Season with salt and freshly ground pepper to taste.
  • Serve at room temperature, with green salad, as an appetizer or as part of a cold lunch.
Calories: 1778 kcal
Carbohydrates: 154 g
Protein: 44 g
Fat: 111g
Saturated Fat: 21 g
Trans Fat: 1 g
Cholesterol: 796 mg
Sodium: 1054 mg
Potassium: 3929 mg
Fiber: 19 g
Sugar: 12 g
Vitamin A: 1373 IU
Vitamin C: 172 mg
Calcium: 229 mg
Iron: 10 mg
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