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Persian yogurt, cucumber & egg salad

Potato salad


Total: 30 min


15 min


15 min


2 servings
  • 1 Greek yogurt
  • 1 Eggs
  • 1 Cucumber
  • 2 Charlotte potatoes
  • 0.5 tablespoon raisins
  • 2 dates, pitted
  • 10 g walnut kernels
  • 1 teaspoon Mustard
  • 1 white onion
  • 1 branch Fresh oregano
  • 4 leaf Fresh basil
  • 4 leaf Fresh mint
  • 30 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper


  • Peel and cut the potatoes in half then cook for 15 minutes.
  • In the meantime, cook the egg for 10 minutes in boiling water and peel it under cold water.
  • Soak the raisins in a bowl of warm water to soften.
  • Peel and grate the cucumber.
  • Put into a sieve and coat them with a little salt to draw out the excess water.
  • Wash the fresh herbs, remove leaves and snip them.
  • Peel and chop the onion.
  • Cut the dates into strips.
  • Chop the walnut kernels into coarse crumbs.
  • Toss the cucumber, onion, herbs and dried fruits with the yogurt and a drizzle of olive oil.
  • Chop the hard-boiled egg with a knife and spread it over the salad.
  • Cut the potatoes into slices and toss with mustard and a drizzle of olive oil.
  • Season with salt and pepper.
  • Serve the yogurt, cucumber & egg salad (smastav khiar) along with the potato salad.

Recipe tips

  • Drink as much water as you want to hydrate regularly.