Egg & Potato Salad
Prep time
Cook time
Total time
This recipe was contributed by Sandra Butler, an executive chef in the UK who is focused on catering to special diets and food allergies.
Serves: 6 servings
  • 4 Medium Eggs
  • 8 Small potatoes / new potatoes
  • 1 Lettuce / salad bag
  • ½ Cucumber
  • 10 Radishes
  • 2 Carrots
  • 6 Cherry tomatoes
  1. Boil the potatoes (new potatoes are best for this salad) until cooked. Leave to cool.
  2. Hard boil the eggs to your preference.
  3. Shred the lettuce and slice the cucumber into chunks.
  4. Grate the carrots and radish.
  5. Half the cooled potatoes and quarter the cool hardboiled eggs.
  6. Carefully mix everything together with a splash of extra virgin olive oil.
Recipe by Go Dairy Free at