Egg and Potato Salad
Recipe Serves 4 people
Ingredients
- 800 g potato, chat skin on, diced, boiled
- 8 egg boiled, peeled, diced
- 4 shallot finely chopped
- 2 cup baby spinach finely shredded
- 1 capsicum, red diced
- 80 g aioli
- ½ lemon juiced
- 2 tsp mustard, wholegrain
Instructions
- Keeping the skin on the potatoes, cut them into quarters and boil until soft. Drain and set aside.
- Boil the eggs for 8 minutes until hard boiled. Immediately drain and rinse under cold water. Peel and dice into similar sized pieces to the potato.
- Combine all the ingreidents: potatos, eggs, shallots, baby spianch, capsicum, aioli, lemon juice and mustard in a bowl. Stir to combime. Divide evenly into a bowl. Serve and enjoy!
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