Potato & Egg Salad
Operation Transformation
Operation Transformation
Recipe - Beacon Court
Potato & Egg Salad
Prep Time10 Minutes
Servings2
Cook Time30 Minutes
Calories500
Ingredients
350g baby new potatoes
1 garlic clove
¼ cucumber
10 cherry tomatoes on the vine
4 teaspoons apple cider vinegar
2 teaspoon mustard
3 tablespoons rapeseed oil
handful fresh soft herbs (such as chives and/or mint)
4 eggs
1 butterhead lettuce
1 tablespoon capers (well rinsed)
handful fresh basil leaves
salt (optional)
freshly ground black pepper
Directions
INGREDIENTS
- 350g baby new potatoes
- 1 garlic clove
- ¼ cucumber
- 10 cherry tomatoes on the vine
- 4 teaspoons apple cider vinegar
- 2 teaspoon mustard
- 3 tablespoons rapeseed oil
- 1 teaspoon mustard
- handful fresh soft herbs (such as chives and/or mint)
- 4 eggs
- 1 butterhead lettuce
- 1 tablespoon capers (well rinsed)
- handful fresh basil leaves
- salt (optional)
- freshly ground black pepper
METHOD
- Put the potatoes into a steamer and cook for 15-20 minutes until completely tender.
- Meanwhile, peel and crush the garlic. Cu the cucumber in half and cut into slices. Cut the cherry tomatoes into quarters. Strip the herbs off the stalks and finely chop – about two teaspoons is ideal.
- Make the dressing, put the vinegar in a screw-topped jar with the garlic, mustard and season lightly with salt (optional) and pepper. Shake to dissolve and then add the oil and herbs and shake again to form an emulsion.
- Leave the potatoes until cool enough to handle, then cut into quarters and put in a bowl, adding a generous tablespoon of the dressing, stirring gently to combine.
- Bring a pan of water to the boil and simmer the eggs for 7 minutes, then drain, cool, peel and halve.
- Remove the outer leaves from the lettuce and then roughly tear up the leaves and put on plates. Scatter over the potatoes, cucumber, cherry tomatoes and capers. Add the eggs and then, drizzle over the rest of the dressing and tear the basil leaves on top to serve.
Note: Calories listed are an estimate and may differ depending on brand. Always check the packaging for specific calorie count.
10 minutes
Prep Time
30 minutes
Cook Time
2
Servings
500
Calories
Shop Ingredients
Makes 2 servings
Dunnes Stores My Family Favourites Baby Potatoes 1kg
€1.49€1.49/kg
Dunnes Stores My Family Favourites Garlic
€0.99€6.60/kg
Dunnes Stores Fresh Cucumber
€0.85
Dunnes Stores Tasty Baby Vine Tomatoes 8pk
€2.69€0.34 each
Lifeforce Apple Cider Vinegar with the 'Mother' 500ml
€3.99€7.98/l
Maille Mustard Dijon Original 215 g
€3.79€17.63/kg
Lakeshore Irish Rapeseed Oil 500ml
€5.59€11.18/l
Dunnes Stores Irish Herb Chives 20g
€1.00€0.05/g
Dunnes Stores 6 Irish Free Range Eggs Large
€2.25€0.38 each
Dunnes Stores Delicate Irish Butterhead Lettuce
€0.89
Don Carlos Finest Capers Capucines 146g + 33% Extra Free
€2.49€22.64/kg
Dunnes Stores Irish Herb Basil 20g
€1.00€0.05/g
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Dunnes Stores Black Pepper Ground 35g
€1.00€0.03/g
Recipe
INGREDIENTS
- 350g baby new potatoes
- 1 garlic clove
- ¼ cucumber
- 10 cherry tomatoes on the vine
- 4 teaspoons apple cider vinegar
- 2 teaspoon mustard
- 3 tablespoons rapeseed oil
- 1 teaspoon mustard
- handful fresh soft herbs (such as chives and/or mint)
- 4 eggs
- 1 butterhead lettuce
- 1 tablespoon capers (well rinsed)
- handful fresh basil leaves
- salt (optional)
- freshly ground black pepper
METHOD
- Put the potatoes into a steamer and cook for 15-20 minutes until completely tender.
- Meanwhile, peel and crush the garlic. Cu the cucumber in half and cut into slices. Cut the cherry tomatoes into quarters. Strip the herbs off the stalks and finely chop – about two teaspoons is ideal.
- Make the dressing, put the vinegar in a screw-topped jar with the garlic, mustard and season lightly with salt (optional) and pepper. Shake to dissolve and then add the oil and herbs and shake again to form an emulsion.
- Leave the potatoes until cool enough to handle, then cut into quarters and put in a bowl, adding a generous tablespoon of the dressing, stirring gently to combine.
- Bring a pan of water to the boil and simmer the eggs for 7 minutes, then drain, cool, peel and halve.
- Remove the outer leaves from the lettuce and then roughly tear up the leaves and put on plates. Scatter over the potatoes, cucumber, cherry tomatoes and capers. Add the eggs and then, drizzle over the rest of the dressing and tear the basil leaves on top to serve.
Note: Calories listed are an estimate and may differ depending on brand. Always check the packaging for specific calorie count.