25 mins
Potato and Egg Salad
Recipe by Graham
This simple Potato and Egg Salad mixture provides both substance and colour to your salads. Once prepared it will keep for a further two days if covered and kept in a fridge.
Pot Roast Chicken 
Potato and Pea Nests Ingredients for Potato and Egg Salad
Currently displaying quantities in US Imperial Measurements
How to Cook Potato and Egg Salad
- Peel the potatoes, cut them into pieces of roughly equal size (a medium-large potato is usually cut into about 8 'cubes'). Rinse in cold water to remove any excess starch, then place them in a pan with enough lightly-salted water to completely cover them. Bring the water to the boil and cook for just 10-15 minutes. when you think the potatoes are near being cooked, pierce one or two pieces gently with a fork. If the fork goes in easily, they are cooked. Do not be tempted to overcook them as you want them to remain whole. Remove from the heat, drain off the water and allow the potatoes to cool.
- Meanwhile, cook three hard-boiled eggs, shell them and roughly chop them. Peel and finely chop the shallot (if you prefer, you can use thinly sliced spring onion [a.k.a. scallions or salad onions]). When the potatoes are cool, add the shallot, eggs and mayonnaise (or salad cream) plus a generous twist of freshly-ground pepper and mix together gently with a wooden spoon. If you want to add a bit of "crunch", chop a stick of celery and add it to the mix. This egg and potato mixture looks good, tastes good and is handy when quantity is as important as quality.
GRAHAM'S HOT TIP:
If you want to cheat (and I often do) boil your eggs along with the potatoes for eight minutes. It'll save you boiling a separate pan of water!
Reviews of Potato and Egg Salad
| March 22 2015 That's a great little salad that is! Dead easy to make and a real tasty addition to any sort of cold meat platter. We ate it with cooked ham and fresh tomatoes and it was excellent (I used scallions not shallots). Even the kids dived in for more. addison (4 reviews) |
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