Name: Egg and potato salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 kilogram kipfler potatoes, scrubbed, quartered; 2 tablespoon olive oil; 1 tablespoon coarsely chopped fresh rosemary; 8 eggs; 250 gram sugar snap peas, trimmed; 1 red onion, halved, thinly sliced; Dressing; 1/4 cup olive oil; 1 tablespoon lemon juice; 1 teaspoon finely grated lemon rind

Egg and potato salad

This tasty egg and potato salad is beautiful served warm with a zesty homemade lemon dressing. Enjoy as a light lunch or dinner or on the side of some grilled meat.

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Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

1 kilogram kipfler potatoes, scrubbed, quartered

2 tablespoon olive oil

1 tablespoon coarsely chopped fresh rosemary

8 eggs

250 gram sugar snap peas, trimmed

1 red onion, halved, thinly sliced

Dressing

1/4 cup olive oil

1 tablespoon lemon juice

1 teaspoon finely grated lemon rind

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Combine potatoes, oil and rosemary in a large baking dish. Season to taste. Bake 20-25 minutes, until potatoes are tender.

3.Meanwhile, place eggs in pan with enough cold water to cover. Bring to boil, stirring, to centralise the yolk. Reduce heat. Simmer 5-7 minutes for a hard-cooked egg. Cool in cold water. Peel. Halve eggs.

4.To make dressing: in a jug, whisk all ingredients together. Season.

5.In a large bowl, combine potatoes, eggs, peas and onion. Drizzle with dressing. Toss gently. Serve.

If you prefer a soft-boiled egg, boil for 2-3 minutes instead.
Note

Woman's Weekly Food

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