- 400g baby new potatoes (new season)
- 4 large eggs
- 1 butterhead lettuce
- ¼ cucumber, halved and cut into wafer thin slices
- 200g cherry tomatoes on the vine, halved
- 1 tablesp. capers
- handful fresh basil leaves
Summer Egg Salad with Basil
4 people
30 min
Ingredients
- 1 tablesp. apple cider vinegar
- 1 small garlic clove, crushed
- 1 teasp. French mustard
- 4 tablesp. extra virgin olive oil
- 1 tablesp. snipped fresh chives
- 1 teasp. chopped fresh mint
- sea salt and freshly ground black pepper
Main
- 400g baby new potatoes (new season)
- 4 large eggs
- 1 butterhead lettuce
- ¼ cucumber, halved and cut into wafer thin slices
- 200g cherry tomatoes on the vine, halved
- 1 tablesp. capers
- handful fresh basil leaves
Dressing
- 1 tablesp. apple cider vinegar
- 1 small garlic clove, crushed
- 1 teasp. French mustard
- 4 tablesp. extra virgin olive oil
- 1 tablesp. snipped fresh chives
- 1 teasp. chopped fresh mint
- sea salt and freshly ground black pepper
Method
Copy TextPut the potatoes into a steamer and cook for 15-20 minutes until completely tender.
Meanwhile, make the dressing, put the vinegar in a screw-topped jar with the garlic, mustard and season generously. Shake to dissolve and then add the oil, chives and mint and shake again to form an emulsion.
Leave the potatoes until cool enough to handle, then cut into quarters and put in a bowl, adding a generous tablespoon of the dressing, stirring gently to combine.
Bring a pan of salted water to the boil and boil the eggs for 7 minutes, then drain, cool, peel and halve.
Remove the outer leaves from the lettuce and then roughly tear up the leaves and put on a platter. Scatter over the potatoes, cucumber, cherry tomatoes and capers. Drizzle over the rest of the dressing and tear the basil leaves on top to serve.
The Quality Mark & You
Learn moreMethod
Copy TextPut the potatoes into a steamer and cook for 15-20 minutes until completely tender.
Meanwhile, make the dressing, put the vinegar in a screw-topped jar with the garlic, mustard and season generously. Shake to dissolve and then add the oil, chives and mint and shake again to form an emulsion.
Leave the potatoes until cool enough to handle, then cut into quarters and put in a bowl, adding a generous tablespoon of the dressing, stirring gently to combine.
Bring a pan of salted water to the boil and boil the eggs for 7 minutes, then drain, cool, peel and halve.
Remove the outer leaves from the lettuce and then roughly tear up the leaves and put on a platter. Scatter over the potatoes, cucumber, cherry tomatoes and capers. Drizzle over the rest of the dressing and tear the basil leaves on top to serve.
