Potato egg salad
An easy potato egg salad that can be served as a main or a side dish.
Equipment
Ingredients
- 8-10 baby potatoes
- 5-6 eggs
- 5 oz of fresh greens such as baby spinach, mâche, etc (Optional)
- pinch of salt and pepper
Creamy Greek Yogurt Dressing
- 1 cup of greek yogurt
- 1 tablespoon of ricotta cheese
- 1/2 teaspoon of garlic flakes
- 1/2 teaspoon of shallot flakes
- 2 tablespoons of lemon juice
- pinch of salt and pepper
Instructions
- Wash the baby potatoes and boil them on the stovetop for about 15 minutes until tender. (No need to take off the skin)
- Boil the eggs for about 5 minutes in a large pot on stove top.
- In a small bowl, prepare the dressing by mixing the ingredients together.
- Chop the boiled potatoes into quarters and add to a large salad bowl.
- Add the eggs into the salad bowl (with the potatoes) and cut it into pieces with a fork and knife.
- Add the optional greens if you wish.
- Add in the dressing and toss the salad to make sure that the dressing coats evenly.
- Serve when ready.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 17gProtein: 15gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 282mgSodium: 170mgFiber: 3gSugar: 2g
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
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