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+ servings
Egg and potato salad

Egg and Potato Salad

5 from 1 vote
Recipe Serves 4 people
Prep Time 10 minutes
Cook Time 10 minutes
20 minutes
Course Main Course, Salad
Cuisine The Plate Model, Vegetarian, Wholefoods

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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