This vibrant and budget-friendly potato and egg salad with peas is so easy to throw together, you need just a few basic and inexpensive ingredients like potatoes, eggs, frozen peas and fresh herbs. And not only is it perfect for a picnic, but it makes a nice and healthy lunch all year round.
Keyword: potato and egg salad
4soft hard-boiled eggs
1Tbsp capers, rinsed
1Tbsppickled cucumber or gherkins, chopped(optional)
1handfuldill, chopped (or 1/4 tsp of dry dill)(optional)
2Tbspextra virgin olive oil/olive oil, or more to taste
1Tbsp wholegrain mustard
salt, to taste
pepper, to taste
Peas: blanch peas in boiling water for max 2 minutes, then drain and refresh them under cold running water. Drain well again and set aside.
Potato: put the potato in a pan, cover with water, add salt, bring to the boil and cook, simmering, for about 10-15 minutes or until they are soft, but not falling apart. Make sure the potatoes are all similar in size.
Eggs: bring the water up to a boil, then lower it to a vivid simmer. Using a tablespoon gently lower the eggs to the pot, and then switch the timer: cook 7 minutes for a firmly set, but still spoonable, yolk.
Dressing: While the potatoes are cooking make the vinaigrette, whisking cider vinegar, olive oil, mustard and little of salt and pepper (you can adjust the seasoning later). Chop the herbs, the gherkins and the capers.
Drain the potatoes and cut it into halves or more slices as soon as you can handle them, they will absorb more dressing when they are hot/warm.
Add potato and peas to a large bowl and toss with the vinaigrette, chopped herbs, capers and gherkins. Mix well so all the flavors mix. Taste and adjust the seasoning.
Cut the eggs in half and gently fold into the salad. Garnish with fresh herbs and freshly ground pepper. Serve warm or cold.
POTATO AND EGG SALAD WITH PEAS AND HERBS by TheCleverMeal.com