Potato and egg salad

Simple but tasty potato egg salad that anyone can make – make it easy for yourself and make this salad for any occasion!

A really easy recipe for you this time.  It’s almost not a recipe at all.  But I like salad.  And I like potatoes.  And I like easy.  And this recipe combines all of the above.

Feel free to add or remove as you see fit.  I know my mum used to put things like celery and gherkins in her potato salad, but my current family wouldn’t eat that.  So I just make it with eggs, potatoes (obviously) and some mayonnaise.  And some salt and pepper to taste.  And if you make this potato egg salad with some Whole30 compliant mayonnaise like here, it’s a great side to whatever other meat and veggies you plan to have that meal!

Simple.  Easy as pie … mmm, pie.  That’s for another day!

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Potato and egg salad

(Paleo, Whole30, gluten-free, dairy-free)

Prep Time 30 minutes

Servings 8

Ingredients

• 3 large potatoes
• 2 eggs
• 1/4 cup light mayonnaise
• salt and pepper to taste

Instructions

1. Place potatoes in a large saucepan with enough water to cover. Boil until potatoes are just softening, then remove from water.
2. Place eggs in the saucepan and either re-use the hot water from previous step or add additional water. Boil for approximately 10 minutes, or until the eggs are hard-boiled.
3. Allow to cool.
4. Peel eggs and potatoes and cut into chunks or slices.
5. Place in a bowl and add mayonnaise. Stir until completely mixed and set aside until ready to serve.

Recipe Notes

Feel free to add onion or bacon, for an additional taste sensation!