Food stylist: Jamie Kimm 
Prop Stylist: Marina Malchin

Potato-Egg Salad

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  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings


  1. 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.