Potato Egg Salad

By Lydia Wallie, Nutrition Director

Prep Time: 45 minutes + Overnight

Servings: 2-4

Ingredients

• 2 large potatoes (around 2 cups)

• 4 eggs

• 1/2 cup Primal Kitchen Paleo Mayo

• 1/2 tsp Himalayan salt

• 2 mini bell peppers

• 1 tsp fresh basil

Directions

1. Bake or boil the potatoes until soft and then cool them completely (you can do this the day before and leave them in the fridge overnight). Hard or soft boil the eggs and cool those as well. To soft boil: place eggs in a pot with enough water to have an inch of water covering the top of the eggs. Place the lid on. Bring to a boil and then once it boils, take it off the stove and let it sit with the lid on for 10-12 minutes.

2. Once you have your cooled potatoes and eggs, peel the eggs and chop the eggs and potatoes into 3/4 inch cubes. You can peel the potatoes, but it’s not necessary.

3. Chop up the mini bell peppers and add to the potatoes and eggs. 

4. Mix everything together: eggs, potatoes, bell peppers, mayo, salt, and basil.