Potato, pea and egg salad
This potato, pea and egg salad is a meal in itself or would be a tasty side for a BBQ.
SERVES4
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
TIME TO MAKE45 - 1 hour
MEAL TYPEDinner
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Method
- Boil the potatoes in plenty of water until a fork can be inserted easily, then remove from heat, drain and set aside to cool
- Once the potatoes are cool, cut into quarters
- Place the eggs gently in boiling water and cook for 6 minutes then drain and cool in cold water
- Once the eggs are cool, crack and peel the shell then cut into quarters
- Boil the peas for 2 minutes then drain and cool with cold water
- Once peas are cool, drain again
- Mix the olive oil, vinegar, mustard and salt to make the dressing
- Just before serving combine the potatoes, eggs and peas in a large bowl and mix through the dressing and herbs.
- 500gsmall waxy potatoes
- 4eggs
- 2 cupspeas
- 2 tbspolive oil
- 2 tbspwhite vinegar
- 1 tspwholegrain mustard
- Pinchsalt
- 1/2 cupchopped parsley, dill or chives
Per serve
- Energy1085kJ
- Total Fat13.1g
- Saturated Fat2.8g
- Total Carbohydrate21.1.g
- Sugars5.8g
- Dietary Fibre7.0g
- Sodium150mg
- Protein14.2g
Method
- Boil the potatoes in plenty of water until a fork can be inserted easily, then remove from heat, drain and set aside to cool
- Once the potatoes are cool, cut into quarters
- Place the eggs gently in boiling water and cook for 6 minutes then drain and cool in cold water
- Once the eggs are cool, crack and peel the shell then cut into quarters
- Boil the peas for 2 minutes then drain and cool with cold water
- Once peas are cool, drain again
- Mix the olive oil, vinegar, mustard and salt to make the dressing
- Just before serving combine the potatoes, eggs and peas in a large bowl and mix through the dressing and herbs.
Ingredients
- 500gsmall waxy potatoes
- 4eggs
- 2 cupspeas
- 2 tbspolive oil
- 2 tbspwhite vinegar
- 1 tspwholegrain mustard
- Pinchsalt
- 1/2 cupchopped parsley, dill or chives
Ingredients
- 500gsmall waxy potatoes
- 4eggs
- 2 cupspeas
- 2 tbspolive oil
- 2 tbspwhite vinegar
- 1 tspwholegrain mustard
- Pinchsalt
- 1/2 cupchopped parsley, dill or chives
Nutrition Facts
Per serve
- Energy1085kJ
- Total Fat13.1g
- Saturated Fat2.8g
- Total Carbohydrate21.1.g
- Sugars5.8g
- Dietary Fibre7.0g
- Sodium150mg
- Protein14.2g
Method
- Boil the potatoes in plenty of water until a fork can be inserted easily, then remove from heat, drain and set aside to cool
- Once the potatoes are cool, cut into quarters
- Place the eggs gently in boiling water and cook for 6 minutes then drain and cool in cold water
- Once the eggs are cool, crack and peel the shell then cut into quarters
- Boil the peas for 2 minutes then drain and cool with cold water
- Once peas are cool, drain again
- Mix the olive oil, vinegar, mustard and salt to make the dressing
- Just before serving combine the potatoes, eggs and peas in a large bowl and mix through the dressing and herbs.
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