Potato and egg salad

  • 25 mins cooking
  • Serves 8
  • Print


Potato and egg salad
  • 1.5 kilogram medium kipfler (fingerling) potatoes, unpeeled
  • 3 eggs
  • 3/4 cup (225g) mayonnaise
  • 1/4 cup finely chopped fresh chives
  • 1/4 cup warm water


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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