Potato and Egg Salad

Calorie.Less.Cooking's picture

Nov. 30, 2011


Eggs 3
Canned new potatoes 19 Ounce (1 Can Of 1 Pound And 3 Ounces)
Dill cucumbers/Gherkins 1
Real mayonnaise 4 Tablespoon (Leveled)
Salt To Taste
Pepper To Taste
Parsley 1 Teaspoon , chopped (If Available)



1 In a pan, hard-boil the eggs for about 12 minutes in boiling water.

2 Drain well and cool under running cold water.

3 Carefully crack the shells a little so the eggs cool quickly.

4 Drain the potatoes well.

5 Dice the potatoes and place in a mixing bowl.

6 Cut the cucumber or gherkins in slices.

7 Add to the vegetables.

8 Stir in the mayonnaise along with a little salt and pepper.

9 Remove the shells from the eggs.

10 Chop coarsely, and gently fold in.


11 Transfer to a serving dish, and serve sprinkled with chopped parsley.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4