Egg and potato salad with mustard
Here is a recipe suitable for the summer season, which will appeal to young and old: egg and potato salad with mustard. Cooking with children is an opportunity to involve them and make tasty dishes together.
Ingredients for 1 serving
- 2 small potatoes
- 2 eggs
- 150 g of green beans
- 1 tablespoon of grain mustard
- Fresh basil
- Apple cider vinegar
- Extra virgin olive oil
First of all involve children or young people in cleaning the green beans, it will be a great time to share for all ages. Excellent starting point for a chat even with older children.
Then place the eggs in a saucepan with cold water, bring to a boil and after 7 minutes drain and immerse them in cold water. At this point younger children will have fun peeling eggs.
Meantime wash the potatoes well and dry them by rubbing them with a cloth. In this way you can boil both potatoes and green beans in the same lightly salted water. Keep in mind that the cooking time of potatoes varies by size, so use a toothpick to know when to drain them, while green beans require 10 minutes to cook. When both vegetables are cooked, drain the potatoes and let them cool to room temperature, while you quickly cool the green beans by immersing them in cold water.
In a cup, prepare the sauce. Add the mustard, 1 teaspoon of apple cider vinegar and 1 tablespoon of extra virgin olive oil, stirring quickly.
At this point involve the older children again to peel and dice the potatoes, the green beans in chunks and the eggs in wedges. Combine everything in a large bowl, season with the sauce and mix. Serve with a few chopped basil leaves.
This recipe is taken from the book "300 recipes of 300 calories"by Francesca Ghelfi and Ramona De Amicis, Vallardi EditoreRead also: Cold pasta: 5 summer recipes for children
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