Potato and Egg Salad
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| Serves | 4-6 |
| Prep time | 30 minutes |
| Cook time | 30 minutes |
| Total time | 1 hour |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates, Wheat |
| Suitable for | Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Lunch, Salad |
| Misc | Child Friendly, Pre-preparable, Serve Warm |
Quick and easy potato and egg salad.
Ingredients
- 5 Medium large, old potatoes (peeled and chopped)
- 3 hard boiled eggs (peeled and sliced)
- 2 spring onions (finely sliced)
- 2 heaped tablespoons mayonnaise (refer to Basic page)
- Salt (to taste)
Directions
| 1. | Cook the potatoes until just tender (boil, microwave or steam), drain and set aside to cool slightly. |
| 2. | Stir in the mayonnaise and spring onions, add the eggs and season with salt. |
| 3. | Serve immediately while still warm, or refrigerate until 20 minutes before needed then allow to sit at room temperature before serving. |
Note
Low Chemical / FAILSAFE
You can add other tolerated ingredients to this recipe, for example beans, chick peas and peas (glutamates).
Refer to the Basics page for mayonnaise recipes. As an alternative to mayonnaise, natural yogurt can be used, if tolerated.
