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Herby potato & egg salad

Tender new potatoes and soft-boiled eggs tossed in a light yoghurt-mayonnaise dressing with mustard, lemon, spring onion and plenty of fresh herbs.

  • 40 min · 15 min hands-on
  • Serves 6
  • Large saucepan, small saucepan, large bowl
  • Contains egg, milk
  • Vegetarian
  • Side dish
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Herby potato & egg salad · Per serving (1 of 6)

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One serve gives you

Daily needs: Female 31–50
  • Protein 9 g · 17%
  • Carbs 24 g · 43%
  • Fat 10 g · 41%
  • Fibre 2 g

Highest in this recipe

  • Vitamin C 31.3 mg69% of RDI
  • Vitamin D 1.9 µg39% of AI (Adequate Intake)
  • Vitamin E 2.6 mg37% of AI (Adequate Intake)
  • Potassium 981 mg35% of AI (Adequate Intake)
  • B3 equivalents 4.2 mg30% of RDI
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Ingredients

Weights for 6 servings. Per-serve nutrition stays the same.

  • 1,000 g
  • 1.5 g
  • 200 g
  • 15 g
  • 120 g
  • 60 g
  • 10 g
  • 30 g
  • 5 g
  • 10 g
  • 5 g
  • 1 g

Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.

Method

5 steps · about 40 min
  1. Put the potatoes in a large saucepan, cover with cold water by 3 cm, bring to the boil and simmer for 12–15 minutes until a knife slides through easily. Drain well.
  2. Meanwhile, lower the eggs into a small saucepan of boiling water and cook for 9 minutes for firm-set yolks. Cool in cold water, then peel and cut into quarters.
  3. Toss the warm potatoes with the lemon juice and iodised salt in a large bowl and leave to cool for 15 minutes.
  4. Whisk the yoghurt, mayonnaise, mustard and pepper together. Fold through the cooled potatoes with the spring onions, chives, parsley and dill.
  5. Gently fold in the eggs and serve, or cover and refrigerate for up to 2 days; keep chilled and do not leave it out for more than 2 hours.

Add optional toppings or substitutions to your saved copy to include them in the calculation.

One serve gives you

Daily needs: Female 31–50
  • Protein 9 g · 17%
  • Carbs 24 g · 43%
  • Fat 10 g · 41%
  • Fibre 2 g

Highest in this recipe

  • Vitamin C 31.3 mg69% of RDI
  • Vitamin D 1.9 µg39% of AI (Adequate Intake)
  • Vitamin E 2.6 mg37% of AI (Adequate Intake)
  • Potassium 981 mg35% of AI (Adequate Intake)
  • B3 equivalents 4.2 mg30% of RDI
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Calculation limitations
  • Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.

Every nutrient, and where it comes from

152 nutrients and food components, and the ingredients that supply each one.

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About this recipe and its sources

Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.

MorselMetrics kitchen ideas · MorselMetrics original recipe content

Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.

Calculation assumptions & recipe adaptations

Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.

  • New potatoes, peeled and halved: Whole-recipe edible weight.
  • Iodised salt: Whole-recipe edible weight.
  • Eggs, 4 × about 50 g without shell: Whole-recipe edible weight.
  • Lemon juice: Whole-recipe edible weight.
  • Plain natural yoghurt: Whole-recipe edible weight.
  • Mayonnaise: Whole-recipe edible weight.
  • Cream-style mustard: Whole-recipe edible weight.
  • Spring onions, thinly sliced: Whole-recipe edible weight.
  • Chives, snipped: Whole-recipe edible weight.
  • Flat-leaf parsley, chopped: Whole-recipe edible weight.
  • Fresh dill, chopped: Whole-recipe edible weight.
  • Ground black pepper: Whole-recipe edible weight.

AFCD attribution, data & methods

Food matches used for nutrition
  • New potatoes, peeled and halved: Potato, new, peeled, raw
  • Iodised salt: Salt, table, iodised
  • Eggs, 4 × about 50 g without shell: Egg, chicken, whole, raw
  • Lemon juice: Juice, lemon
  • Plain natural yoghurt: Yoghurt, natural, regular fat (~3%)
  • Mayonnaise: Mayonnaise, traditional (>65% fat), commercial
  • Cream-style mustard: Mustard, cream style
  • Spring onions, thinly sliced: Onion, spring, fresh, raw
  • Chives, snipped: Chives, raw
  • Flat-leaf parsley, chopped: Parsley, continental, fresh, raw
  • Fresh dill, chopped: Dill, fresh, raw
  • Ground black pepper: Pepper, black, ground

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