🥔 Warm Potato and Egg Salad Recipe 🥚🍅

Ingredients

🥔 500g baby potatoes (halved)

🥚 4 boiled eggs (sliced or halved)

🍅 1 cup cherry tomatoes (halved)

🧅 1/4 red onion (thinly sliced)

🌿 Fresh parsley or dill (chopped, for garnish)

🫒 3 tbsp olive oil

🍋 1 tbsp lemon juice

🥄 1 tsp Dijon mustard

🧄 1 clove garlic (minced)

🧂 Salt and pepper (to taste)

Steps

Preheat the oven to 200°C (400°F).

Toss the halved potatoes with olive oil, salt, and pepper.

Roast for 20-25 minutes until golden and tender.

Boil the Eggs 🥚

Boil the eggs for 8-10 minutes, then cool and peel.

Slice or halve the eggs and set aside.

Prep the Veggies 🍅

Halve the cherry tomatoes and slice the red onion thinly.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.

In a large bowl, combine the roasted potatoes, cherry tomatoes, and red onion.

Add the boiled eggs on top.

Drizzle with the dressing and gently toss.

Garnish and Serve 🌿

Sprinkle with fresh parsley or dill for a burst of flavor.

Serve warm or at room temperature.

Tips

Add crispy bacon bits 🥓 or shredded cheese 🧀 for extra indulgence.

Substitute Dijon mustard with honey mustard for a sweeter touch.