Potato and Egg Salad

A great potato and egg salad depends on one good action. Always season the potatoes whilst they are still hot with all the spices and herbs. The warmth allows the flavours to infuse the flesh of the potato beautifully.

Serves: 4-5; preparation: 25-30 minutes; Cooking time: 20 minutes


  • 800g/1 3/4lb potatoes
  • 3 tbsp white wine vinegar
  • 2 celelery stlaks, diced
  • 2 spring onions, diced and sliced
  • 4 hard-boiled eggs, peeled
  • 3 tbsp mayonnaise
  • 1 tsp curry powder
  • 1 tsp mustard powder
  • salt & freshly ground black pepper


  1. Heat a large pan of salted cold water, bring to the boil and add the potatoes. Cook for between 15 and 20 minutes or until the potatoes are easily pierced with a knife or fork.
  2. Drain and let them cool until they are hot enough to handle.
  3. In a large bowl, mix the mustard powder with vinegar and curry powder. Season with salt and pepper.
  4. Peel off the skins from the potatoes and cut into diced pieces. Transfer the warm potatoes to a mixing bowl and stir to coat evenly with the white wine vinegar mixture. Allow the potatoes to cool further for between 5 and 10 minutes.
  5. Add the celery and spring onions. Chop up the boiled eggs and add to the mixture of potatoes.
  6. Add the mayonnaise and mix well into the potatoe mixture. Season with more salt and pepper if required.
  7. Serve at room temperature with a green salad or as a side for burgers and barbecued meats. 
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