Potato salad with soft-boiled eggs

Potato salad with soft-boiled eggs

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Potatoes tossed in extra-virgin olive oil are simple and delicious. There are many other equally tasty variations that use the simple olive oil dressing as a base. Try tossing the potatoes with lightly cooked green beans and small black olives; or a few anchovies or flakes of tuna – fresh or tinned work well. Another good option is to toss through some small sweet cherry tomatoes and thin slices of Spanish onion.

Ingredients

Quantity Ingredient
6 waxy potatoes
extra-virgin olive oil
a squeeze lemon juice
salt and pepper, to taste
3 soft-boiled eggs
fresh flat-leaf parsley or spring onions, coarsely chopped

Method

  1. Boil the potatoes until tender, then peel and cut into cubes. While they are still warm, put the potatoes into a large mixing bowl and toss with the remaining ingredients.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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