Egg and Potato Salad Recipe

Egg and Potato Salad Recipe

Ingredients: Serves 4

750 g/1.5 lb new potatoes, cut into bite-sized pieces
2 hard-boiled (hard-cooked) eggs, chopped
15 ml/1 tbsp chopped parsley

15 ml/1 tbsp mayonnaise
5 ml/1 tsp made English mustard

5 ml/1 tsp wine vinegar
Freshly ground black pepper

Method:

Simmer the potatoes in boiling water for about 15 minutes until just cooked but still firm. Drain and leave to cool. Mix together the remaining ingredients and add to the potatoes. Stir together well. Chill before serving. The taste improves if covered and left in the fridge overnight before serving.

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