Simple but tasty potato and egg salad that anyone can make


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

Prep Time 30 minutes
Servings 15


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


  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.