Description
A creamy, tangy Potato Egg Salad filled with tender boiled baby potatoes and soft-boiled eggs, seasoned and garnished with fresh herbs.
Ingredients
Scale
- 1 lb baby potatoes, boiled and drained
- ½ tablespoon salt
- 4 soft-boiled eggs, peeled
- ¼ cup fresh parsley, chopped
- 4 green onions, chopped
- 2 tablespoons extra virgin olive oil
- 1 ½ tablespoons lemon juice or white vinegar
- 1 teaspoon whole-grain mustard
- ¼ teaspoon salt, or more to taste
- â…› teaspoon freshly ground pepper, more to serve
Instructions
- Boil the Potatoes: Halve the baby potatoes, place them in salted water, bring to a boil, then simmer on medium-low until fork-tender, about 5 minutes. Drain and add to a mixing bowl.
- Perfect the Eggs: Boil water in a small pot, gently add cold eggs, and boil for about 9 minutes. Transfer to cold water to stop cooking, then peel.
- Mix the Dressing: In a jar, combine chopped parsley, green onions, olive oil, lemon juice or vinegar, mustard, salt, and pepper. Shake until well combined.
- Combine: Pour the dressing over warm potatoes, toss gently to coat, and adjust seasoning as needed.
- Serve and Enjoy: Transfer salad to a serving plate, break eggs over top, sprinkle with pepper, and garnish with herbs. Serve warm, at room temperature, or chilled.
Notes
This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 180mg