EGG AND POTATO SALAD
This hearty Egg and Potato Salad is a wholesome combination of comforting and crisp textures, ideal for a satisfying yet balanced meal. This salad contains cubed boiled potatoes and sliced boiled egg, which provide protein and sustenance, while chopped celery and baby spinach add a refreshing crunch. A tangy yoghurt mustard dressing brings it all together with a creamy zing and fresh chives add a savoury pop of flavour. This egg and potato salad is perfect for meal prepping, light lunches or an energising post-exercise bite. This salad is simple, nourishing and full of classic appeal.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
British
PREPARATION/TECHNIQUES
Boil, Prepared in Advance
OCCASION/HOLIDAY
Easter, Picnic, Spring, Family Reunion, Summer, Potluck, Fall, Mother’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Fat, Low/ No Sugar, Quick & Easy, Kid Friendly, Wheat / Gluten-Free
DISH TYPE
Salad
INGREDIENTS
- 2 tablespoons yoghurt-mustard dressing
- ½ cup boiled potatoes, cubed
- 1 boiled egg, sliced
- ¼ cup chopped celery
- 1 tablespoon chopped chives
- ¼ cup baby spinach
FULL NUTRITIONAL INFORMATION
- Calories: 240 kilocalories
- Protein: 10 grams
- Carbohydrates: 18 grams
- Sugars: 3 grams
- Fat: 12 grams
- Saturated Fat: 2.5 grams
- Fibre: 3 grams
- Sodium: 190 milligrams
- Cholesterol: 185 milligrams
PREPARATION
- Boil And Cool The Potatoes: Place the cubed potatoes in a saucepan, cover with water, and boil for 10 to 12 minutes until fork-tender. Drain and allow to cool completely before assembling.
- Cook And Slice The Egg: Boil the egg in a separate pan for 9 to 10 minutes, then place it in cold water to cool. Peel and slice into even rounds for layering.
- Chop The Vegetables: Dice the celery and finely chop the chives. These add crunch and a fresh bite to balance the creaminess of the egg and dressing.
- Layer The Greens: Add baby spinach to the bottom of your salad bowl or jar to form a fresh and nutritious base.
- Assemble The Salad: Add cooled potato cubes, followed by chopped celery, sliced egg, and a sprinkle of chives.
- Drizzle And Serve: Pour the yoghurt-mustard dressing over the top or store it separately to add just before serving.
PREP TIME
15 minutes
COOKING TIME
12 minutes
TIPS
- Boil Potatoes Ahead: Prepare potatoes the night before and chill them for quicker assembly.
- Peel Eggs Cleanly: After boiling, place eggs in an ice bath for 5 minutes to make peeling easier.
- Uniform Cubes: Cut potatoes evenly to ensure a consistent bite and attractive presentation.
- Mix Gently: Stir ingredients softly to avoid breaking the egg or crushing the potato pieces.
- Use Cold Ingredients: Chilled potatoes and eggs enhance the creaminess of the dressing and help keep the salad fresh.
VARIATIONS
- Add Crunch: Toss in a tablespoon of toasted sunflower seeds or crushed walnuts.
- Make It Dairy-Free: Use a plant-based yoghurt or hummus-based mustard dressing instead.
- Add Herbs: Include parsley or dill for an extra herbal kick.
- Swap Spinach: Use chopped romaine or watercress as a base if spinach is unavailable.
- Make It Heartier: Add cooked lentils or chickpeas for extra plant protein and fibre.
PREPPING AND STORAGE
- Refrigeration: Store the salad in a sealed container in the fridge for up to 2 days.
- Make-Ahead Convenience: Prepare all components ahead of time and store separately. Dress the salad just before eating to preserve texture.
- Freezing Note: Not suitable for freezing due to egg and dressing separation.
- Layering Tip: In mason jars, start with potatoes and celery at the bottom, then add egg slices and finish with spinach and chives. Keep dressing in a separate container.
- Storage Temperature: Always keep chilled and consume cold or at room temperature for best quality.