Potato Salad with Eggs and Quinoa

Prepare three pots – one larger and two small ones. Wash the potatoes thoroughly, place them in the large pot, cover with enough water, salt, and bring to a boil. Add the quinoa to one of the smaller pots, pour in 300 ml of water, and also bring to a boil. Fill the second small pot with about 500 ml of water and bring to a boil. Once the water in the pots with potatoes and quinoa boils, reduce the heat to medium. Cook the potatoes until soft for 18–20 minutes and the quinoa for 11–12 minutes. As soon as the water in the last pot boils, carefully add the eggs and cook for 8–9 minutes over medium heat.

After cooking, drain the potatoes, quinoa, and eggs and rinse thoroughly under cold running water. Peel the eggs and cut them into quarters. Cut the potatoes into cubes of about 2.5 cm.

In a large bowl, thoroughly whisk together olive oil, Dijon mustard, lemon zest and juice, as well as salt and pepper. Cut the romaine lettuce into fine strips and add to the bowl. Cut the cucumber and tomatoes into small cubes and add them as well. Fold in the cut potatoes and cooked quinoa and carefully mix everything. Divide the salad into 5 portions, garnish with the egg quarters, and serve. Sprinkle with freshly chopped parsley and mint leaves as desired.