Potato Salad

30 min · Easy · Serves 4

375 kcal per serving · 11g protein

Tender potatoes in a creamy mustard dressing with hard-boiled egg and chives. A picnic essential.

Ingredients

• 800 g New potatoes
• 6 tbsp Mayonnaise
• 4 tsp Dijon mustard
• Eggs × 4
• 4 tbsp Chives
• 8 g Salt
• 4 g Black pepper

Method

1. Boil the potatoes

   

   Boil the potatoes in a pot of salted water for 12–15 minutes until tender — a knife should slide in easily. Drain and cool slightly.

2. Boil the eggs

   

   Hard-boil the eggs for 9 minutes, then cool, peel and chop.

3. Dress

   

   Halve the potatoes and fold through the mayo, mustard, chopped eggs and chives. Season and chill.

More to cook

• Deviled Eggs35 min
• Instant Pot Mashed Potatoes40 min
• Macaroni Salad25 min
• Warm Bacon & Soft Egg Salad20 min