Earth2Table recreates Naomi Reads (@thebowloflemons) Egg & Potato Salad
Elevate your salad game with this classic favourite, reinvented with a touch of culinary flair. This dish combines creamy potatoes, velvety eggs, and a harmonious blend of seasonings making each forkful a delightful contrast of smooth textures and vibrant flavours. Whether you're serving it alongside grilled meats, sandwiches, or simply enjoying it on its own, this Egg and Potato Salad is sure to be a crowd-pleaser, bringing a taste of comfort and nostalgia to your table.
Ingredients
- 1KG organic potatoes
- 6 organic eggs
- 3 rashes of bacon or prosciutto from your local butcher
- ½ red onion, diced
- 6-8 pickles, diced
- 4 tbsp mayonnaise of your choice
- 1tsp Dijon mustard
- ½ tsp paprika
- Salt and pepper to taste
- Chives finely chopped
- A few sprigs of spring onion, finely chopped
- ½ a lemon
METHOD
1. In a medium to large pot, boil water. Cut potatoes into quarters and place in the pot to boil until soft and tender.2. In a small pot, boil water and boil eggs for 6.5 minutes. Place in a bowl of cold ice water and place to the side.
3. Cut bacon into diced pieces, cook until as crispy as you desire and put to the side.
4. In a small bowl combine mayo, dijon mustard, paprika, salt, pepper, pickles, lemon juice and red onion. Mix until well combined and is a sauce consistency.
5. Drain potatoes from the water, and put into a large bowl. Put bacon, chives, spring onion and sauce into the bowl and mix until combined.
6. Peel boiled eggs, cut in half and place on top. Enjoy!
