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Recipe

Egg and potato salad

This tasty egg and potato salad is beautiful served warm with a zesty homemade lemon dressing. Enjoy as a light lunch or dinner or on the side of some grilled meat.

Jun 29, 2014 2:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Egg and potato salad
  • 1 kilogram kipfler potatoes, scrubbed, quartered
  • 2 tablespoon olive oil
  • 1 tablespoon coarsely chopped fresh rosemary
  • 8 eggs
  • 250 gram sugar snap peas, trimmed
  • 1 red onion, halved, thinly sliced
Dressing
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon finely grated lemon rind

Method

Egg and potato salad
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Combine potatoes, oil and rosemary in a large baking dish. Season to taste. Bake 20-25 minutes, until potatoes are tender.
  • 3
    Meanwhile, place eggs in pan with enough cold water to cover. Bring to boil, stirring, to centralise the yolk. Reduce heat. Simmer 5-7 minutes for a hard-cooked egg. Cool in cold water. Peel. Halve eggs.
  • 4
    To make dressing: in a jug, whisk all ingredients together. Season.
  • 5
    In a large bowl, combine potatoes, eggs, peas and onion. Drizzle with dressing. Toss gently. Serve.

Notes

If you prefer a soft-boiled egg, boil for 2-3 minutes instead.

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