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5 from 1 vote
A blue plate with egg and potato salad
Potato and Egg Salad
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Potato and Egg Salad with dill and spring onions, a recipe to please a crowd. A great choice for a BBQ side, picnic, or any occasion. Easy to put together, gone from the plate in seconds.

Course: Salad
Cuisine: International
Keyword: easter recipes
Servings: 3 people
Calories: 450 kcal
Author: Daniela Apostol
Ingredients
  • 1 kg baby potatoes (2 lb)
  • 3 eggs
  • 2 spring onions
  • 4 tablespoon mayonnaise
  • 2 tablespoon chopped dill
  • ½ teaspoon salt
  • ground black pepper
  • 1 teaspoon mustard
Instructions
  1. Place the potatoes and eggs in a large pan and cover with plenty of water. 

  2. Add some salt to the water and boil on a medium to high heat for 5-6 minutes until the eggs are cooked, then remove them and continue to boil the eggs until tender - this might take about 20-30 minutes depending on size of the potatoes.

  3. Drain the water and leave them to cool.

  4. Cool, peel and chop the potatoes.

  5. Peel and chop the eggs and add them to the potatoes.

  6. Add the mayo, chopped spring onions, dill, mustard, salt and pepper, and mix everything very well.

  7. Refrigerate for at least an hour before serving.

Nutrition Facts
Potato and Egg Salad
Amount Per Serving
Calories 450 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g20%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 5g
Cholesterol 172mg57%
Sodium 608mg25%
Potassium 1495mg43%
Carbohydrates 59g20%
Fiber 8g32%
Sugar 3g3%
Protein 13g26%
Vitamin A 358IU7%
Vitamin C 67mg81%
Calcium 74mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.