Crispy Potato & Egg Salad

Golden, crunchy potatoes are a thing of beauty, but traditionally rely on a long time in the oven. In this delicious brunch recipe, I’ve fried new potatoes until crisp and golden, tossed them with quick-pickled veg, then topped it all with soft-boiled eggs and a creamy dressing. Delicious! This is a paid ad in collaboration with Tesco.

Ingredients:

For the Salad:

• 4 medium-sized potatoes, peeled and diced
• 4 hard-boiled eggs, chopped
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• 2 tablespoons fresh parsley, chopped

For the Crispy Potatoes:

• 2 tablespoons olive oil
• 1 teaspoon paprika
• Salt and pepper to taste

For the Dressing:

• 1/3 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Boil Potatoes:

• Boil the diced potatoes until they are fork-tender. Drain and let them cool.

2. Make Crispy Potatoes:

• In a pan, heat olive oil. Add the boiled and cooled potatoes. Sprinkle with paprika, salt, and pepper. Cook until the potatoes are crispy and golden brown. Set aside to cool.

3. Prepare Dressing:

• In a bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Adjust the seasoning to your taste.

4. Assemble the Salad:

• In a large bowl, combine the crispy potatoes, chopped hard-boiled eggs, red onion, celery, and fresh parsley.

5. Add Dressing:

• Pour the dressing over the salad ingredients. Gently toss until everything is well coated.

6. Chill:

• Refrigerate the potato and egg salad for at least 1 hour to allow the flavors to meld.

7. Serve:

• Before serving, give the salad a final toss. Garnish with additional parsley if desired.