Egg and Potato Salad

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This substantial and healthy boiled egg salad with freshly steamed new potatoes showcases simple ingredients at their best. Tasty, nutritious and packed with fresh vegetables, it is perfect for spring.

Servings: people as a main, 4 as a starter

Author: Helen Best-Shaw

Prep Time10

Cook Time20

Total Time30

Ingredients

For the Salad

4 eggs
120 g baby new potatoes
salad leaves - 1 small bag
100 g green beans
50 g cherry tomatoes - or other baby tomatoes
fresh chives

For the Salad Dressing.

1 tbsp lemon juice
3 tbsp olive oil
1 tsp mustard
1 tsp honey
salt and pepper

Instructions

Gather the ingredients. Wash the salad leaves, potatoes and tomatoes. Cut the ends off the beans. Halve the tomatoes.
Cook the eggs from room temperature by placing them in a saucepan of cold water. Bring to the boil over a medium heat. Once boiling, cover with a lid and remove from the heat. Let stand for 12 minutes. Drain, and run cold water over the eggs.
Steam the potatoes for about 15 minutes until just soft. If you don't have a steamer, simply cook them in a sieve over a saucepan of boiling water. Cover with a lid.
Make the dressing. Add all dressing ingredients to a jam jar. Shake well to mix.
Drain the potatoes when cooked, and let the steam evaporate off.
Cook the beans in a saucepan of boiling water for one minute. Once cooked, plunge the beans into a large bowl of cold water.
Dress the potatoes, tossing them gently so they keep their shape.
Assemble the salad. Layer salad leaves on the bottom of a salad bowl. Cover with the remaining ingredients. Pour over a little more salad dressing. Garnish with chopped chives.

Notes

Nutrition information is for serving as a light meal for two. You could also serve the same amount to 4 as a starter.

Variations:

Swap the beans for runner beans, mange tout, or strips of griddled courgette
Add in some avocado just before serving.
Add an interesting extra such as olives or capers (rinse if too salty). I didn't use anchovies as I had lovely new season potatoes to show off, but you can top with snipped anchovies for salad Niçoise.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.