Egg Salad with Potatoes and Dandelion Leaves
Description
A very simple and healthy meal.
Ingredients
At a glance
Difficulty
Easy
Course
Main Courses
Serves
4
- 8 eggs
- 8 or 10 potatoes
- Dandelion leaves, to taste
- 1 large knob of butter
- 200ml cream
- Red wine vinegar
- Salt and pepper
Methods/steps
Peel, wash and dice potatoes. Boil them till just tender.
Boil eggs till hard-boiled. Chop them.
Put the large knob of butter in a pan. Cook till nut-brown. Add the cream and stir.
Add diced potatoes and eggs, stir for 2 or 3 minutes then add dandelion leaves (they should be just warm, not cooked).
Season with salt and pepper and a dash of vinegar.
Boil eggs till hard-boiled. Chop them.
Put the large knob of butter in a pan. Cook till nut-brown. Add the cream and stir.
Add diced potatoes and eggs, stir for 2 or 3 minutes then add dandelion leaves (they should be just warm, not cooked).
Season with salt and pepper and a dash of vinegar.
Reviews
Additional Tips
You can replace dandelion leaves by chicory, chopped.
A pinch of nutmeg gives a nice flavour.