Potato-Egg Salad

Serves: 4

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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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


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

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