How to Make Nutritious Potato and Egg Salad ~ Kids’ Cuisine

  • on August 7, 2018

Nutritious Potato and Egg Salad

To Prepare Under Adult Supervision


Potatoes are powerful Antioxidant. They also stimulate the Brain, help with Digestion, and strengthen Bones.

This is a very healthy and nutritious salad that you can make for breakfast or for brunch, and even for dinner.

For breakfast, we love it with soft pita bread and a glass of fresh orange juice. It gives us good energy for our day, strengthens our bones, and stimulates our brain.
For dinner, you can have it with a cup of warm milk for a good restful sleep. For Lunch, it does well with a vegetarian main dish.

This salad is great for picnics. You can have the salad ready in an airtight container. You will then mix in the lemon juice and olive oil only at the picnic.


Parsley has many health benefits. It is known to boost the Immune System, detoxifies the body, and supports the health of the bones.


The Recipe

The recipe is very easy!

We mash poached potatoes and eggs roughly. We mix them with fresh parsley and spring onion. Then, we season it all with Salt and Pepper, and add a little lemon juice, and extra-virgin olive oil.

The potatoes must be washed well, and boiled with the skin to maintain their taste. For this recipe, use the yellow Yukon potatoes, which are softer to mash. 🙂

Enjoy it!

Potato and Egg Salad ~ Kids' Cuisine

Course Salad
Cuisine Claudys' Cuisine
Keyword Boiled Egg, Breakfast, Extra-Virgin Olive Oil, Fresh Parsley, Lemon juice, Lentil Salad, Potato, Spring Onion
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 portions


  • 2 Potatoes (medium) washed
  • 4 Eggs
  • 1 tbsp Fresh Parsley chopped finely
  • 2 stalks Spring Onion chopped finely
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 2 tbsps Olive Oil Extra-Virgin
  • 1 tsp Fresh Lemon Juice


Cooking the Potatoes and the Eggs

  1. Place the potatoes in a saucepan. Fill it with water. Add a dash of salt, and boil them over high heat for 20 minutes. 

    At the same time, place the eggs in another saucepan, fill it with water, and add a dash of salt. Bring to a boil then lower the heat and allow them to cook for 12 minutes. 

  2. Using a colander spoon, carefully remove the eggs and place them in a bowl under cold running water. When they are cool enough to handle, peel them and place them in a plate.

    Do the same with the potatoes then place them in an another plate.

Preparing the Salad

  1. Cut the potatoes in small pieces then mash them roughly with a fork,

    Cut eggs then mash them roughly with a fork. 

    Transfer the potatoes and the eggs into a salad bowl. Mix it all with the fork. 

  2. Season with salt and pepper, and mix well. 

    Add the chopped parsley and spring onion, and mix nicely.

    Drizzle the olive oil and and lemon juice, and mix all very well.

    Allow it to set for 5 minutes before serving.

    Enjoy it!


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