Simple Potato & Egg Salad
Ingredients
- 3 cups new potatoes, boiled and quartered (measured when cut)
- 4 eggs, hard-boiled and shelled ⓘ
- 1/2 cup radish, sliced (measured when sliced) ⓘ
- 1/3 cup mayonnaise ⓘ
- 2/3 cup yoghurt ⓘ
- 1 head lettuce, shredded (I use 4 Little Gem hearts instead of one larger lettuce)
- 1 tablespoon fresh parsley, chopped ⓘ
- black pepper, to taste
Instructions
- In a large bowl, mix the mayonnaise and yoghurt with a little freshly-ground black pepper.
- Add the quartered new potatoes, and toss well.
- Roughly chop the eggs and add them to the potatoes with the sliced radishes.
- Turn gently to mix, then chill until ready to serve.
- When ready to serve, shred the lettuce and arrange it on one large serving plate or on four individual plates, then place the Potato and Egg Salad in the middle.
- Garnish with chopped fresh parsley and a little extra black pepper.
Nutrition & Diet Analysis (per serving)
421
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).