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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Potato-Egg Salad

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

  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.

Photograph by Antonis Achilleos

Recipe courtesy Food Network Magazine

Categories:

Easy Side Dish Recipes Side Dish Salad Recipes Potato Salad Potato Egg Recipes

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Spring Weeknight Dinners

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7 Reviews
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Pris U.

Made this today and it was surprisingly good!<br />I cooked the eggs separately cause I am very particular about my boiled eggs. The mint added such a refreshing touch on this simple salad, great for the season!

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