Egg & Potato Salad

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.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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