Summer Garden Egg Salad

Ingredients:

3-4 chicken eggs
Water
2-3 potatoes
2 cucumbers
2 teaspoons salt
Fresh dill, chopped
Spring onions, chopped
3-4 tablespoons thick yogurt
1 teaspoon mustard

Instructions:

Cook the Eggs:

Place the eggs in a pot and cover with water. Bring to a boil and cook for 10 minutes. Remove from heat and let them cool before peeling the shells.

Cook the Potatoes:

In another pot, place the potatoes and cover with water. Bring to a boil and cook until they are soft, about 15-20 minutes. Drain and let them cool before peeling.

Prepare the Cucumbers:

Peel the cucumbers and cut them into small pieces. Place them in a bowl and sprinkle with 2 teaspoons of salt. Mix well and let sit for 10 minutes. Afterward, squeeze out any excess liquid from the cucumbers.

Chop the Eggs and Potatoes:

Chop the peeled eggs into small cubes.

Peel the potatoes and cut them into small cubes.

Combine Ingredients:

In a large bowl, combine the cucumbers, eggs, and potatoes. Add the chopped dill and spring onions.

Prepare the Dressing:

In a small bowl, mix the thick yogurt with the mustard. Pour this dressing over the salad and mix well.

Serve:

Serve immediately or chill in the refrigerator for a refreshing, healthy meal.

Cooking Tips:

Make sure to squeeze out the excess liquid from the cucumbers to avoid a watery salad.

Adjust the amount of mustard in the dressing to your taste preference.

You can add other herbs like parsley or chives for additional flavor.