New potato salad. Potato salad with eggs and no mayo in sight.
Easy to prepare and make, this new potato salad is healthy as there’s no mayonnaise in sight. The egg yolks give it all the creaminess it needs, and the infused olive oil, flavour and smoothness.
- 1kg new potatoes (washed, ready to use)
- 4 eggs (hen or duck if available)
- 1 bunch spring onions (scallions)
- salt & pepper
- 50ml olive oil
- fresh oregano, sage, thyme, rosemary
Place the new potatoes whole in a pan and cover with cold water. Add a pinch of salt and make a bouquet from some herbs, sage, oregano, thyme and rosemary. Tie it up with some string or a plastic band.
Keep some fresh sage leaves aside. Place the herbs in the pot and bring to boil. Simmer gently until the potatoes are done, 10-15 minutes, depending on size. Drain and leave to cool. Boil the eggs. As soft or hard as you wish. Peel and keep aside. Chop the onions.
Heat the olive oil in a frying pan, add some of the sage leaves (4-5 at a time) and leave to fry and get crispy, a few seconds. Remove on kitchen towel. All prep is done.
Quarter, half or leave the potatoes whole if smaller. Mix with the chopped eggs and spring onions, season with salt and pepper to taste. Add the infused oil, mix again. Serve with the crispy sage on top, maybe some pea shoots as garnish and extra flavour. Works well as a side dish, but also good enough for a main or starter on its own.