Summer Garden Egg Salad

Instructions:

1. Hard-Boil the Eggs:
   • Place the eggs in a saucepan and cover with cold water.
   • Bring to a boil, then reduce heat and simmer for 10 minutes.
   • Drain and cool the eggs in cold water, then peel and chop them.
2. Cook the Potatoes:
   • Peel and dice the potatoes into small cubes.
   • Boil in salted water until tender (about 10-12 minutes).
   • Drain and let cool.
3. Prepare the Cucumbers:
   • Wash and dice the cucumbers (peel if desired).
   • If they’re very watery, sprinkle with a little salt, let sit for 5 minutes, then drain excess liquid.
4. Make the Dressing:
   • In a small bowl, mix yogurt, mustard, and a pinch of salt until smooth.
5. Combine Everything:
   • In a large bowl, gently mix the chopped eggs, potatoes, cucumbers, spring onions, and dill.
   • Pour the yogurt dressing over and toss lightly to coat.
6. Serve & Enjoy!
   • Chill for 30 minutes before serving for best flavor.
   • Garnish with extra dill if desired.

This salad is great on its own, with fresh bread, or as a side dish. Perfect for picnics and summer gatherings! 🌿🥚🥒