Egg and potato salad

Egg and potato salad
Print Recipe
5 from 1 vote

Egg and Potato Salad

A delicious vegetarian meal with all The Plate Model components.
Prep Time10 mins
Cook Time10 mins
20 mins
Course: Main Course, Salad
Cuisine: The Plate Model, Vegetarian, Wholefoods
Keyword: eggs, potato
Servings: 4 people
Calories: 471kcal


  • 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


  • 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!


Whole foods: 62%
1 serve of this recipe provides:
  • 1 serve carbohydrate
  • 1 serve protein
  • 1 serve fat
  • 2 serve vegetables


Calories: 471kcal | Carbohydrates: 27g | Protein: 21g | Fat: 29g | Saturated Fat: 6g | Sodium: 373mg | Fiber: 5g | Sugar: 6g | Calcium: 99mg

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