Potato-Egg Salad

Total Time:
30 min
Prep:
20 min
Cook:
10 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


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    This recipe is featured in:

    5 Weeknight Dinners: Spring