Lunch / Global
Herby Potato and Egg Salad
A substantial potato salad with eggs, peas, herbs, and a lemony yogurt dressing.
Ingredients
Metric
- 700 g potatoes, cubed
- 6 eggs
- 150 g peas
- 150 g plain yogurt
- 1 lemon
- 2 spring onions, sliced
- Handful parsley
- 1 tsp mustard
- Salt and black pepper
US
- 1.5 lb potatoes, cubed
- 6 eggs
- 1 cup peas
- 2/3 cup plain yogurt
- 1 lemon
- 2 spring onions, sliced
- Handful parsley
- 1 tsp mustard
- Salt and black pepper
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Method
- Boil potatoes in salted water until tender, then drain and cool slightly.
- Boil eggs for 9 minutes, cool under running water, and peel.
- Cook peas for 2 minutes, then drain.
- Whisk yogurt, lemon juice, mustard, salt, and pepper.
- Toss potatoes and peas with dressing, spring onion, and parsley.
- Quarter eggs and arrange them on top before serving.
Substitutions
Yogurt
mayonnaise, sour cream, dairy-free yogurt
Peas
green beans, sweetcorn, spinach
Parsley
dill, chives, basil
Storage and Reheating
- Refrigerate for up to 2 days.
- Keep chilled; do not leave egg salad at room temperature for long.
- Add herbs just before serving for the freshest flavour.
FAQ
Can I make it the day before?
Yes. Store it covered and add the herbs just before serving.
What potatoes work best?
Waxy potatoes hold their shape best, but any all-purpose potato works if you do not overcook it.