Potato and Egg Salad

How to make Potato and Egg Salad

Prep Time: 10 minutes        |        Cook Time: 20 minutes        |        Serves: 4 - 6

Ingredients

• 500g baby potatoes
• ¾ cup Market Fare frozen baby peas
• 4 large eggs
• ⅓ cup Colway real mayonnaise
• ⅓ cup Greek yogurt
• ½ bunch chives, finely chopped, plus extra for garnish
• 1 tsp lemon zest
• ½ tsp Bramwells Australian honey
• Stonemill sea salt and freshly ground black pepper

Method

1. Put potatoes in a large saucepan of lightly salted, cold water, ensuring that they are completely submerged.
2. Bring to the boil and cook for 15-20 minutes or until tender. Drain and set aside to cool.
3. Meanwhile, in a small saucepan of cold water, bring water to a boil. Add eggs carefully once the water is boiling. Cook for 7 minutes, remove and plunge into cold water. Set aside to cool.
4. Add some fresh water and salt to the same saucepan. And prepare a bowl of iced water.
5. Add the peas and bring the water back to the boil for 2 minutes. Drain, then put them in the iced water to cool them quickly. Drain when cooled.
6. In a large bowl, mix together the mayonnaise, yogurt, chives, lemon zest and honey. Stir until well combined.
7. When the potatoes and peas are cool, add to the bowl with the dressing.
8. Season to taste with sea salt and freshly ground black pepper. Peel and halve the eggs.
9. Plate potato salad, top with egg halves and garnish with extra chives.

OPTIONAL

Tips:

• You can also use regular potatoes, cut in quarters. The cooking time will depend on the size of your potatoes. If they are not large, you should check to see if they are done after about 10 minutes.
• Adjust the seasoning to your liking. We recommend using freshly ground black pepper and sea salt flakes for the best flavour. Add additional fresh mint and lemon zest if you wish.
• To peel eggs with ease, gently tap the shell, then peel under running water or submerged in water.