Light Potato, Tomato & Boiled Egg Salad
(Serves 2)
300g potatoes, diced
4 eggs, boiled and cooled
150g baby plum tomatoes, halved (optional)
A handful of chives, chopped
Salt and freshly ground black pepper
For the vinaigrette:
3 tbsp sunflower or olive oil
2 tsp cider vinegar
1 tsp English mustard
1 tsp maple or agave syrup (or a good pinch sugar)
- Simply start by dicing the potatoes and power boil until soft, this takes about 10-15 minutes, dependingon the size of the dice.
- In the meantime, put the eggs on to boil, once they are done, run under cool water until you can handle them.
- Whilst you've got everything on the boil, half the tomatoes (if using), and make the vinaigrette, set aside, and chop the chives.
- Once the potatoes are done, cool under running water - same way as the eggs... Drain well before shelling the eggs and crumbling them in, add the chives, tomatoes, salt and pepper and now pour in the vinaigrette. Stir well to combine and make sure to break up the eggs a big, that gives the potato salad a creamier texture!
A nice, light Summery lunch or dinner I would say! You can also have this as a side dish if you are having a barbecue, in which case the portion will probably serve four.
How has your weekend been? I had the Friday off and was rather productive then! Saturday I was working away - and it was surprisingly busy actually, afetrwards I met up with my boyfriend and some friends and we had a lovely time! Today I have been lazy - but afterwards, to justify the laziness, I baked some muffins which I will share with you in the near future - they are delicious!
I hope you are making the most of your day, come rain or shine *smiles*
Original recipe:
Veg Everyday, p. 76
- Jules
