Potato egg salad

An easy potato egg salad that can be served as a main or a side dish.

5 from 1 vote

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Prep Time 5

Cook Time 30

Total Time 35

Course Salads

Cuisine American

Servings

Calories 200 kcal

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