Creamy Potato Egg Salad

Creamy Potato Egg Salad

Enjoy our vegetarian recipe Creamy Potato Egg Salad by feastr. Ideal to lose weight. Balanced and very tasty.

Nutritional information:

Calories2062 kJ (492 kcal)
Protein21 g
Fat20 g
Carbohydrates52 g
Fiber5 g


pot, chef's knife, cutting board, bowl

Recipe instructions:


Bring a pot of water to a boil.


    Clean the potatoes, add to the pot and let simmer for approx. 20 minutes until the potatoes are cooked. Drain the let cool.

    • 10.6 oz Potatoes (w/o skin)
      10.6 oz Potatoes (w/o skin)

    In a pot, bring water to a boil. Boil the eggs for approx. 8 minutes. Shock with cold water, peel, cut into eighths and put in a bowl.

    • 2 Eggs (~ 3.9 oz)
      2 Eggs (~ 3.9 oz)

    Finely chop the onion, slice the gherkins and add both to the bowl.

    • ½ Onion, red (~ 1.5 oz)
      ½ Onion, red (~ 1.5 oz)
    • 3 Gherkins (~ 2.1 oz)
      3 Gherkins (~ 2.1 oz)

    Cut the potatoes into thin slices and add to the bowl.


      Add the vinegar, mustard, olive oil and vegetable broth to a mason jar. Screw the lid on tightly and shake vigorously until combined, pour over the potato salad and mix well.

      • 1 Tbsp White vinegar
        1 Tbsp White vinegar
      • 1 tsp Yellow mustard
        1 tsp Yellow mustard
      • 2 tsp Olive oil
        2 tsp Olive oil
      • 1⁄3 cup Vegetable broth
        1⁄3 cup Vegetable broth

      Finely chop the chives. Season the potato salad with salt and pepper and top with the chives.

      • ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
        ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
      • Salt
      • Black pepper
        Black pepper

      Enjoy your meal!