Looking for a fresh take on a traditional favorite? Look no further than our Spring Green potato and egg salad recipe. This flavorful dish combines tender new potatoes, perfectly boiled eggs, and a variety of spring greens, all tossed in a tangy dressing. It’s a delicious and nutritious option that’s ideal for picnics or light lunches.
With a serving size of 4 for just R100, this recipe is not only budget-friendly but also quick and easy to prepare. With a preparation time of 10 minutes and a cooking time of 20 minutes, you can have this dish ready to enjoy in no time.
To make this Spring Green potato and egg salad, you’ll need the following ingredients:
– 1 kg baby potatoes, halved
– Salt and pepper
– 4 eggs
– 200 g fine green beans, trimmed
– 250 ml (1 cup) peas
– 125 ml (½ cup) Italian salad dressing
– ½ x 100 g jar capers in brine, drained
– Handful of basil
To prepare this dish, follow these simple steps:
1. Cook the potatoes until tender, then season with salt and pepper.
2. Boil the eggs, peel and slice them, then season with salt and pepper.
3. Cook the beans and peas until bright green, then drain.
4. Combine the potatoes, beans, and peas with half of the dressing, season with salt and pepper, and arrange on a serving dish.
5. Top with the eggs, capers, and basil, and serve with the remaining dressing.
For a twist on this recipe, you can add chopped leftover chicken for a meatier option or replace the Italian salad dressing with Creamy honey mustard salad dressing.
Now you’re ready to enjoy a fresh and flavorful Spring Green potato and egg salad that’s sure to impress. Give this recipe a try and let us know what you think!
