Potato and Cheese Salad
Simple, filling and made with everyday ingredients! This potato and cheese salad also includes eggs, fresh cucumber and herbs. Serve it as a substantial snack or a light dinner.
Updated : 14 September, 2026
Easy
About 30 min.
Ingredients
2
Potato
1
Cucumber
4
Eggs
50 grams
Soft cheese
2 tablespoon
Sour cream
to taste
Greens
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Boil the potatoes and eggs beforehand and leave them to cool. Rinse and dry the cucumber and fresh herbs. Use any soft cheese you prefer; brined cheese works especially well. You can dress the salad with mayonnaise instead of sour cream.
Step 2
Place the unpeeled potatoes in a saucepan, cover them with cold water and bring to a boil over medium heat. Cook for approximately 30 minutes, depending on their size, until easily pierced with a knife. Cool the potatoes, peel them and cut them into small cubes.
Step 3
Place the eggs in cold water and bring to a gentle boil. Cook for 9 minutes after the water begins to boil, then transfer them to cold water and leave to cool. Peel the eggs and cut them into small cubes.
Step 4
Trim the ends from the cucumber and taste it to make sure it is not bitter. Cut it into cubes approximately the same size as the potatoes and eggs so the salad looks neat and evenly mixed.
Step 5
Cut the cheese into cubes of a similar size.
Step 6
Remove any thick stems from the fresh herbs, then chop the leaves finely.
Step 7
Place all the prepared ingredients in a salad bowl and season with salt, keeping in mind that the cheese may already be salty. Add the sour cream and mix well.
Step 8
Serve the salad directly in a bowl or shape individual portions with a food ring. Garnish with additional fresh herbs, if desired.
Author note
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