Potato Egg Salad
This potato egg salad is a no-frills meal that is simple, full of fresh flavor, and delicious. It can be served as a vegetarian salad or as a side dish, making it perfect for summer gatherings, picnics, and potlucks.Recipe yileds 4 small serving that work as a side (or 2 larger salad servings)
Servings: 4 servings
Ingredients
- 1 lb (450-500 grams) baby potatoes, boiled and drained
- ½ tablespoon salt
- 4 soft-boiled eggs, peeled
Parsley mustard dressing
- ¼ cup lightly packed fresh flat-leaf parsley, chopped
- 4 green onions, chopped
- 2 Tablespoon extra virgin olive oil
- 1 ½ Tablespoon lemon juice or white vinegar
- 1 teaspoon whole-grain mustard
- ¼ teaspoon salt, or more to taste
- ⅛ freshly ground pepper, more to serve
Instructions
- Potatoes: Halve the baby potatoes, add them to a pot, cover with water, and add salt. Bring to a boil over high heat, then reduce the heat to medium-low and cook until the potatoes are easily pierced with a fork, about 5 minutes (depending on their size). Drain and add them to a mixing bowl.
- Eggs: Bring a small pot of water to a boil, then lower the heat. Using a slotted spoon, gently lower the cold eggs into the water. The eggs need to be covered in water. Cook for about 9 minutes for soft-boiled eggs (set a timer!). Rinse them under cold water and peel.
- Dressing: Using a small food processor or a chef's knife, finely chop parsley and green onions, and add them to a glass jar with a lid. Add the remaining dressing ingredients and shake until well emulsified.
- Combine the salad: Add the dressing to the potatoes and toss gently to combine. Taste and adjust the seasoning as needed.
- Serve: Transfer the salad to a serving plate, then break the eggs gently using your fingers and add them on top of the potato salad. For a neater presentation, you can slice the eggs if you wish. Sprinkle with more freshly ground black pepper, garnish with additional herbs, and serve warm, at room temperature, or chilled. It keeps for 3 days.
Notes
Nutrition Facts: The nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only, and it should not be considered as a substitute for a professional nutritionist’s advice (extra parmesan cheese for serving is not included). Please see my disclosure policies.