Simple Potato & Egg Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A quick, simple and nutritious main-course salad. The dressing is made with a mixture of mayonnaise and yoghurt, so isn't as unhealthy as some! Having said that, there is quite a lot of sauce with the proportions given, so you may want to cut back on the quantities of both mayonnaise and yoghurt. By the way, I boil the potatoes in their skins, then remove only the loose bits of skin when I am mixing the salad. You can, of course, add whatever else you like to the salad, but this basic recipe is very satisfying and delicious in an uncomplicated sort of way :-) Ingredients:
3 cups new potatoes, boiled and quartered (measured when cut) |
4 eggs, hard-boiled and shelled |
1/2 cup radish, sliced (measured when sliced) |
1/3 cup mayonnaise |
2/3 cup yoghurt |
1 head lettuce, shredded (i use 4 little gem hearts instead of one larger lettuce) |
1 tablespoon fresh parsley, chopped |
black pepper, to taste |
Directions:
1. In a large bowl, mix the mayonnaise and yoghurt with a little freshly-ground black pepper.
2. Add the quartered new potatoes, and toss well.
3. Roughly chop the eggs and add them to the potatoes with the sliced radishes.
4. Turn gently to mix, then chill until ready to serve.
5. When ready to serve, shred the lettuce and arrange it on one large serving plate or on four individual plates, then place the Potato and Egg Salad in the middle.
6. Garnish with chopped fresh parsley and a little extra black pepper.
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