Name: Potato, soft-boiled egg and mixed herb salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 800g chat potatoes; 40.00 ml white wine vinegar; 18.20 gm extra virgin olive oil; 5.90 gm Dijon mustard; 4 eggs; 40.00 ml diced sweet spiced gherkins; 20.00 ml drained baby capers, rinsed; 40.00 ml roughly chopped fresh flat-leaf parsley leaves; 20.00 ml roughly chopped fresh dill; 20.00 ml chopped fresh chives

Potato, soft-boiled egg and mixed herb salad

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Quick and easy family favorite potato salad using simple ingredients from your pantry and fridge.

Ingredients:

800g chat potatoes
40.00 ml white wine vinegar
18.20 gm extra virgin olive oil
5.90 gm Dijon mustard
4 eggs
40.00 ml diced sweet spiced gherkins
20.00 ml drained baby capers, rinsed
40.00 ml roughly chopped fresh flat-leaf parsley leaves
20.00 ml roughly chopped fresh dill
20.00 ml chopped fresh chives

Instructions:

In a large saucepan, cook potatoes in cold water until tender. Drain and let cool for 10 minutes before handling.
Cut potatoes in half and place them in a serving bowl. Combine vinegar, oil, and mustard in a small bowl, then pour over the potatoes. Gently mix to ensure the potatoes are coated evenly. Let them sit for 1 hour, tossing occasionally.
Place the eggs in a small saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to medium. Let it simmer gently for 2 minutes, then remove the pan from the heat, drain the water, and refresh the eggs under cold water before carefully peeling them.
Mix together gherkin, capers, parsley, dill, and chives in a bowl with the potato mixture. Gently toss everything together, then add the halved eggs to the salad. Season with salt and pepper before serving.

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