Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 500 g Rooster potatoes
  • 3 eggs
  • 150 g canned sweet corn
  • 130 g green olives
  • 1/4 cucumber
  • 1 red apple
  • 1 red onion
  • Handful fresh parsley and chives
  • 120 g yoghurt
  • 1 tsp mustard
  • Juice and zest from 1/2 lemon
  • Olive oil
  • Salt and pepper

Serve as lunch with:

  • Bread
  • Cooked (BBQ) chicken
  • A salad, canned mackerel
  • Grey shrimps and parmesan baked bread croutons
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Preparation time: 45 MIN
  1. Bring a large cooking pot of water to a boil. Add the eggs and cook for 10 minutes. Remove from the water and rinse in cold water. Keep the water boiling for the potatoes.
  2. Peel the potatoes and cut into cubes. Add to the boiling water and boil for 10 minutes until cooked. Drain and let them cool.
  3. Cut the green olives into slices, the cucumber, red apple and red onion into small cubes. Finely chop the fresh herbs.
  4. In a large bowl, add the drained sweet corn, cucumber, red apple, red onion and fresh herbs.
  5. Peel the eggs and chop roughly. Add to the bowl.
  6. When the potatoes are cooled, add to the bowl as well. Add the yoghurt, mustard and season with salt and pepper. Carefully combine everything. Taste and adjust seasoning if necessary.
  7. Store in different containers to take for lunch at work. Combine the potato egg salad with different toppings. Example: Bread, cooked (BBQ) chicken, a salad, canned mackerel, grey shrimp and parmesan baked bread croutons.

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