Recipe courtesy of Food Network Kitchen
Save Recipe Print
Potato-Egg Salad
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
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

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Caramelized Pancetta and Fennel Salad

Recipe courtesy of Giada De Laurentiis

Tuna Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Greek Salad

Recipe courtesy of Ina Garten

Cobb Salad

Recipe courtesy of Ellie Krieger

Caprese Salad

Recipe courtesy of Rachael Ray

Shrimp Salad

Recipe courtesy of Ina Garten

Steak Salad

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword