Simple but tasty potato and egg salad that anyone can make

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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 it with some Whole30 compliant mayonnaise, 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!

Potato and egg salad
Serves 15
Print
Prep Time
30 min
Prep Time
30 min
149 calories
27 g
51 g
3 g
5 g
1 g
165 g
64 g
1 g
0 g
2 g
Nutrition Facts
Serving Size
165g
Servings
15
Amount Per Serving
Calories 149
Calories from Fat 24
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 51mg
17%
Sodium 64mg
3%
Total Carbohydrates 27g
9%
Dietary Fiber 2g
8%
Sugars 1g
Protein 5g
Vitamin A
2%
Vitamin C
14%
Calcium
3%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 large potatoes
  2. 4 eggs
  3. 1/4 cup light mayonnaise
  4. 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.
beta
calories
149
fat
3g
protein
5g
carbs
27g
more
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potato-and-egg-salad