Egg and Potato Salad
This Egg and Potato Salad is so satisfying and filling. This is such a perfect meal to enjoy with no guilt after because it is made with homemade mayonnaise.
Total Time 15 minutes
Ingredients
- 500 g potatoes I used Yukon gold
- 4 boiled eggs medium-boiled for me, about 7 minutes for 70-75 g eggs
- ½ - 1/3 cup mayo homemade or compliant if on Whole30
- 2 tbsp chopped dill
- Salt & pepper to taste
Instructions
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Prepare a pot with enough water. Place on the stove and set the heat to medium-high.
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Brush the potatoes, making sure they are thoroughly clean. Cut them into chunks (about 1 inch). Place in a strainer and wash. When the potatoes are washed, transfer them to a bowl with water while waiting for the water in the pot to boil.
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When the water starts boiling, drain the potatoes and place in the pot very carefully. Boil for 7-8 minutes or until potatoes is fork-tender. Drain and set aside to cool.
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When potatoes have cooled down, transfer to a bowl. Add chopped eggs, mayo, dill, salt, and pepper. Mix to coat thoroughly. This time, you can adjust according to your taste.