Easy Potato & Egg Salad
Creamy potatoes, jammy soft-boiled eggs, crunchy cucumber and red onion, all folded into a tangy yoghurt and mustard dressing. Simple, satisfying, and perfect for an easy lunch or side.
Method
- 1
Cook the potatoes and eggs
Add the potatoes to a pot of salted water and boil for around 15–20 minutes, or until completely tender when pierced with a fork. Drain and allow them to cool slightly.
⏱ 15 min - 2
Bring a small pot of water to a boil. Carefully lower in the eggs and cook for around 7 minutes for a soft, jammy centre. Transfer immediately to cold water, then peel.
⏱ 7 min - 3
Prepare the vegetables
Slice the cucumber and red onion.
The rest of this recipe
There’s 4 more ingredients and 4 more steps to go.
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Ivana Sanshia’s note
I kept seeing this potato salad everywhere, so I had to make my own version. The combination of creamy yoghurt dressing, soft eggs, tender potatoes and crunchy cucumber makes it so satisfying. Don’t over-mash it — I love keeping some larger pieces of potato and egg for texture.
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