Potato and Egg Salad

We had a really good potato haul this year. One variety as big as jacket spuds and another small like new potatoes. After pulling them out of the ground I cleaned off the excess dirt with a clean, dry cloth then I have them stored in a clean pillow case in the pantry. I’ve used lots of small spuds to make this Potato and Egg Salad because it’s a meal on its own. Even as autumn edges out the last throes of summer I’m still making this generous salad for family lunch at the weekends.

Superfood Profile: Eggs
Contain Omega-3 (DHA) and Selenium which improve physical brain health and stabilize mood.

Serves 2 Adults & 2 Kids
1kg potatoes
5 free range eggs
1 red onion
1 stick celery
small handful of parsley
100g low fat garlic and herb cream cheese
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
salt and pepper to taste

  • Peel and finely slice the onion then place in a small bowl and pour over the vinegar and grind over with sea salt. This will soften the onions slightly.
  • Cut the potatoes to be roughly the same size (leave the smallest ones whole and cut the larger ones in half) then place in cold, salted water in a large pan.
  • Bring the water to a boil and cook until the potatoes are tender (about 12-20 minutes) then drain and place into a large bowl.
  • Put the eggs into boiling water and cook for 7 minutes then plunge into cold water until you’re ready to peel them.
  • Finely chop the celery and roughly chop the parsley.
  • Strain off the vinegar from the onions into a bowl and gently whisk in the cream cheese. Add the olive oil and whisk to combine.
  • Tip the mixture over the potatoes then add the onion and celery and stir everything together.
  • Shell the eggs then halve them. Put the potato salad onto a serving plate, add the eggs, scatter with the parsley then grind over again with salt and pepper.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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