This salad for me is one of the most delicious salads - salad with potato and egg or ‘field salad’ as we call it in Crete.
It was a quick and easy meal for the farmers to take in the fields and was considered a full meal.
I remember the time when we were collecting olives. Grandma was very tired and didn't know what to cook for the field the next day and this recipe was the first food that came to her mind. As she typically used to say, “I’ll do a salad with potato and eggs. I'll take some olives, a little bit of dry bread, a piece of cheese, and we're sorted.”
Salads were the best choice in the summer, since tomatoes and cucumbers were plentiful. Grandfather took care of them in his vegetable plot and eggs from his own hens. Ah, the taste and smell! What beautiful memories!
1 kg of potatoes
5 - 6 eggs
2 large tomatoes
1 small pepper
4 tablespoons olive oil
1 teaspoon of vinegar
Wash the potatoes, peel them and rinse them thoroughly again, cut them in half and put them in a baking pan with enough water to cook. In another bowl, wash and put the eggs to be cooked. We want them firm, so the boiling time should be 10 - 13 minutes. When ready, put them immediately in ice water so you can peel them more easily.
When the potatoes are cooked, remove them with a colander into a salad bowl and cut them into pieces. I would suggest cutting them with a fork rather than a knife, because the potato will have a better texture. Let them cool for a while.
Cut tomatoes, cucumbers, peppers and onions over the potatoes. Add the oil, vinegar and salt. Stir well and serve.
Of course with this salad we can play with the ingredients, adding or subtracting depending on what we like.
The one I gave you is the classic recipe. You can add capers, onions and dill which suit perfectly.