Egg and Potato Salad (BC)

A very simple and fresh potato salad. Eat as is for lunch or easy dinner, or serve alongside some meat, fish or at a bbq.

Ingredients:

  • 200gr potatoes
  • 1.5 tbs fresh chives, chopped
  • 1 tbs mayonnaise
  • 1 tbs greek yogurt
  • salt/pepper
  • 1/2 tsp coarse mustard
  • 2 hardboiled eggs

Serves 1 as part of the Budget Challenge

Recipe:

Cube the potatoes and boil until just cooked. Leave to cool.
Combine the mayonnaise, yogurt and chives. Add the mustard and season to taste with salt and pepper.

Cut 1.5 eggs into coarse pieces. Stir them into the potato salad. Top with the remaining half.

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