Egg and potato salad

Egg and potato salad
  • Serves: 2
  • Prep: 10mins
  • Cook: 20mins


  • 3 medium potatoes, boiled
  • 2 tomatoes, chopped
  • 1 medium onion, chopped
  • 4 British Lion eggs, boiled
  • 2 tbsp. mayonnaise
  • 1 tsp. balsamic vinegar
  • Chopped coriander


  1. Chop the potatoes into 1 inch cubes. Add the tomatoes and the onions. 
  2. Add the balsamic vinegar, mayonnaise and salt and pepper to taste and mix them together.
  3. Add the coriander.
  4. Add 3 eggs chopped and mix again but not too much or it will break up. 
  5. Decorate with sliced tomato and egg.
This is best served with roast beef sandwiches. 
Recipe courtesy of

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