Recipe courtesy of Food Network Kitchen
Potato-Egg Salad
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Directions

Boil 1 pound halved new potatoes, 10 minutes. Add 4 eggs to the water; remove from the heat, cover and let sit 10 minutes. Add 1 cup frozen peas; cover 1 minute. Drain; peel and quarter the eggs. Toss with 3 tablespoons olive oil, 2 teaspoons lemon juice, and parsley and mint. Sprinkle with parmesan, salt and pepper.

Photograph by Antonis Achilleos

IDEAS YOU'LL LOVE

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Spinach Salad with Orange Vinaigrette

Recipe courtesy of Giada De Laurentiis

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Tuscan Kale Salad with Anchovy Dressing

Recipe courtesy of Valerie Bertinelli

Deconstructed Lobster Salad

Recipe courtesy of Ina Garten

Spicy Mango Salad

Recipe courtesy of Ree Drummond

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking