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Herbed Potato Salad with Boiled Eggs and Cheddar Recipe

Herbed Potato Salad with Boiled Eggs and Cheddar recipe


This is a yummy salad with soft potatoes, eggs, and cheese. It has herbs and a creamy dressing. We put it on top of spicy greens with a lemony taste. It's good for lunch or a side dish.


1 x (142 g) package of mixed salad greens
5 sticks of celery
1 small bunch of fresh parsley
10 hard-boiled eggs, peeled
1 lemon
1 kg red potatoes
190 ml creamy Caesar dressing
1 cup shredded sharp cheddar cheese
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper


Wash and dry the mixed salad greens and set aside.
Cut the red potatoes into quarters and place them in a large pot with salt and enough water to cover them. Bring to a boil, then reduce heat to low and simmer until the potatoes are fork-tender, about 10-15 minutes.
While the potatoes are cooking, remove parsley leaves from the stems, discard stems, and finely chop the leaves. Place them in a large mixing bowl.
Trim and finely chop the celery, then add it to the mixing bowl with the parsley.
Cut the hard-boiled eggs into small pieces and add them to the bowl along with the shredded cheddar cheese.
In a small bowl, whisk together the creamy Caesar dressing, olive oil, salt, and black pepper until well combined. Pour this dressing over the potato mixture and gently stir to coat everything evenly.
Once the potatoes are cooked, drain them and rinse under cold water to cool. Pat them dry with paper towels and add them to the bowl with the egg mixture. Mix gently to combine.
To serve, place a handful of mixed salad greens on each plate. Squeeze lemon juice over the greens and top with a generous portion of the herbed potato salad. Enjoy!

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