Discover a refreshing twist on a classic dish with our Spring Green potato and egg salad.

Discover a refreshing twist on a classic dish with our Spring green potato and egg salad.
This vibrant recipe combines tender new potatoes, perfectly boiled eggs, and a medley of spring greens, all tossed in a zesty dressing. It’s a delightful, healthy option perfect for picnics or light lunches!
Serves 4 for R100
Preparation time: 10 minutes
Cooking time: 20 minutes
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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 basil
Method:
- Cook the potatoes in salted boiling water for about 10 minutes or until tender when tested with a fork. Drain. Season with salt and pepper. Cool to room temperature.
- Meanwhile, place the eggs in a medium saucepan and cover with cold water. Bring to a boil. Reduce the heat and simmer for 10 minutes for hard-boiled eggs. Drain and cool under cold running water. Peel the shells off. Cut the eggs into rings. Season with salt and pepper.
- Cook the beans and peas in salted boiling water for about 1 minute or until bright green. Drain under cold running water.
- Combine the potatoes, beans, and peas with ½ of the dressing. Season with salt and pepper. Place on a serving dish and arrange the eggs, capers, and basil on top. Serve with the remaining dressing.
Tip:
- Older eggs are easier to peel than fresh eggs. Buy your eggs at least a week ahead if you plan on making boiled eggs.
Variations:
- Add chopped leftover chicken to the salad for meat lovers. Replace Italian salad dressing with Creamy honey mustard salad dressing.
Recipe for the day:Spring green potato and egg salad
Discover a refreshing twist on a classic dish with our Spring green potato and egg salad.
This vibrant recipe combines tender new potatoes, perfectly boiled eggs, and a medley of spring greens, all tossed in a zesty dressing. It’s a delightful, healthy option perfect for picnics or light lunches!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
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 basil
Instructions
-
- Cook the potatoes in salted boiling water for about 10 minutes or until tender when tested with a fork. Drain. Season with salt and pepper. Cool to room temperature.
-
- Meanwhile, place the eggs in a medium saucepan and cover with cold water. Bring to a boil. Reduce the heat and simmer for 10 minutes for hard-boiled eggs. Drain and cool under cold running water. Peel the shells off. Cut the eggs into rings. Season with salt and pepper.
-
- Cook the beans and peas in salted boiling water for about 1 minute or until bright green. Drain under cold running water.
-
- Combine the potatoes, beans, and peas with ½ of the dressing. Season with salt and pepper. Place on a serving dish and arrange the eggs, capers, and basil on top. Serve with the remaining dressing.
Nutrition
- Serving Size: Serves 4 for R100