Potato and Egg Salad

Potato and Egg Salad

Serves 4-6
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates, Wheat
Suitable for Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe
Meal type Lunch, Salad
Misc Child Friendly, Pre-preparable, Serve Warm
Quick and easy potato and egg salad.


  • 5 Medium large, old potatoes (peeled and chopped)
  • 3 hard boiled eggs (peeled and sliced)
  • 2 spring onions (finely sliced)
  • 2 heaped tablespoons mayonnaise (refer to Basic page)
  • Salt (to taste)


1. Cook the potatoes until just tender (boil, microwave or steam), drain and set aside to cool slightly.
2. Stir in the mayonnaise and spring onions, add the eggs and season with salt.
3. Serve immediately while still warm, or refrigerate until 20 minutes before needed then allow to sit at room temperature before serving.


Low Chemical / FAILSAFE

You can add other tolerated ingredients to this recipe, for example beans, chick peas and peas (glutamates).

Refer to the Basics page for mayonnaise recipes.  As an alternative to mayonnaise, natural yogurt can be used, if tolerated.

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