Crispy Potato Egg Salad
509 kcal / serving ⏱ 45 min
🍽 2 Servings
Ingredients — 2 Servings
- 500 g Young Potatoes
- 4 pieces Eggs
- 300 g Cream Cheese Light
- 100 ml Cucumber Brine
- 2 tsp Mustard
- 200 g Pickles
- 1 piece Red Onion
- to taste Dill
- to taste Olive Oil
- to taste Salt
- to taste Pepper
- to taste Paprika Powder
Instructions
- 1
Preheat the oven to 200°C (fan oven).
- 2
Quarter the potatoes and mix them 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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