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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
Author Jhuls @ The Not So Creative Cook

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

  1. Prepare a pot with enough water. Place on the stove and set the heat to medium-high.
  2. 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.
  3. 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.
  4. 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.