Quick & Easy

Potato and egg salad

potato and egg salad



1.Scrub potatoes, if necessary. Boil, steam or microwave potatoes until tender; drain. Cool, slice potatoes coarsely.
2.Hard-boil eggs, place eggs in cold water; bring to the boil and boil for 5 minutes, then drain. Immediately put them in cold water and stand a few minutes before peeling. Slice egg thinly.
3.Place potato and egg in large bowl. Combine mayonnaise and chives with warm water; stir until smooth. Pour dressing over potato and egg; toss gently to combine.

If kipfler potatoes are unavailable you can use baby new potatoes. You could also use aïoli, a garlic mayonnaise, instead of plain mayonnaise, and lemon juice instead of warm water to jazz this salad up.


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