Crispy Potato Egg Salad
509 kcal / serving ⏱ 45 min
🍽 2 Servings
Ingredients — 2 Servings
- 500 g young potatoes
- 4 eggs
- 300 g light cream cheese
- 100 ml pickle juice
- 2 tsp mustard
- 200 g pickles
- 1 red onion
- dill as needed
- olive oil as needed
- salt as needed
- pepper as needed
- paprika powder as needed
Instructions
- 1
Preheat the oven to 200°C fan.
- 2
Quarter the potatoes and mix with olive oil, salt, pepper, and paprika powder.
- 3
Bake the seasoned potatoes in the oven for 10-15 minutes.
- 4
Meanwhile, hard boil the eggs.
- 5
Remove the yolk from the boiled eggs and cut the egg whites into small cubes.
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