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Potato and egg salad with creamy wild garlic dressing
20 minsBaby potatoes and soft-boiled eggs over rocket with mixed seeds, tossed in a creamy wild garlic and herb dressing.
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Ingredients
- 300-400g of baby potatoes
- 3 handfuls of rocket
- 4 eggs (boiled for 7 minutes)
- 2-3 tbsp mixed seeds (sunflower/ pumpkin)
- 2tbsp of greek yoghurt
- ½ tsp of mustard
- 1tbsp of Organic Kitchen olive oil
- Organic Kitchen Juice of ½ a lemon
- Handful of wild garlic (or spinach)
- Handful of parsley
- Handful of dill
- 1tbsp of Just Natural dried chives
- 1tsp of dried garlic
- Salt to taste
- Cook your potatoes: wash your potatoes and boil in salted water for 12-15 minutes until tender but not too soft. Drain and set aside.
- To make the dressing: combine all ingredients in a blender and blend until smooth. Taste and adjust seasoning if needed.
- Transfer the potatoes to a bowl, along with the rocket. Stir in the dressing and mix well until the sauce has coated the potatoes and salad.
- Top with sliced boiled eggs, seeds and extra olive oil - and enjoy!
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