Red Potato and Egg Salad

This tangy salad is ideal for picnics and barbecues.

  • Prep time: 15 min
  • Makes: 6 servings
  • Cook time: 15-20 min

Nutritional Information


  • Calories
  • Fat
    11 g
  • Cholesterol
    123 mg
  • Carbohydrates
    18 g
  • Dietary Fibre
    2 g
  • Protein
    6 g
  • Potassium*
    389 mg
  • Calcium
    26 mg
*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued


1 pound / 500 g baby new red potatoes, halved
1 tbsp / 15 ml white wine vinegar
1 tsp / 5 ml honey-Dijon mustard
1 tsp / 5 ml chopped fresh thyme or rosemary (or 1/4 tsp/1 mL dried)
1/4 tsp / 1 ml each salt and pepper
1/4 cup / 50 ml extra virgin olive oil
4 Hard Cooked Naturegg Omega Plus Shell Eggs or 2 EGGS2go! Hard Boiled Snack Pack (88g each)
2 cup / 500 ml baby spinach leaves or watercress


  1. Place potatoes in saucepan and cover with cold water. Bring to boil, cover, and simmer over low heat 10-15 minutes or until fork tender. Drain and cool under cold running water. Drain well.

  2. Whisk vinegar with mustard, thyme, salt and pepper in large bowl. Drizzle in oil slowly, whisking until well blended and slightly thickened. Add potatoes.

  3. Cut eggs into quarters and add to bowl. Add spinach and toss to combine. Serve immediately.


  1. If preparing ahead, refrigerate and add spinach just before serving.

Gluten Free

  1. For gluten-free: check mustard it is gluten-free.

This recipe was made with:

Naturegg Omega Plus

Nutritionally enhanced eggs.

Learn More

Tips: Hardboiled

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