Potato and egg salad
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!
- 6 large potatoes
- 4 eggs
- 1/4 cup light mayonnaise
- salt and pepper to taste
- Place potatoes in a large saucepan with enough water to cover. Boil until potatoes are just softening, then remove from water.
- 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.
- Allow to cool.
- Peel eggs and potatoes and cut into chunks or slices.
- Place in a bowl and add mayonnaise. Stir until completely mixed and set aside until ready to serve.