Potato-Egg Salad
Serves:
4
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Cook Time:
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Try a light, spring-inspired take on classic picnic salads by tossing fingerling potatoes and eggs with green peas and fresh mint.
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Cook Time:
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Ingredients:
| 1 pound | halved new potatoes |
| 4 | eggs |
| 1 cup | frozen peas |
| 3 tablespoons | olive oil |
| 2 teaspoons | lemon juice |
| 2 teaspoons | parsley |
| 2 teaspoons | mint |
| Parmesan cheese for garnish | |
| salt and pepper to taste |
Directions:
Boil 1 pound halved new potatoes, 10 minutes. Add 4 eggs to the water; remove from the heat, cover and let sit 10 minutes. Add 1 cup frozen peas; cover 1 minute. Drain; peel and quarter the eggs. Toss with 3 tablespoons olive oil, 2 teaspoons lemon juice, and parsley and mint. Sprinkle with parmesan, salt and pepper.
Source: foodnetwork.com
