Egg and Potato Salad with Bell Pepper and Parmesan
Prep: 45min
|
Servings: 4
|
Cook: 30min
A fresh egg and potato salad featuring bell pepper and parmesan, a recipe from the Egg Salad category. Try this and more recipes from Spoonsparrow!
Ingredients
- 4 eggs
- 1 red bell pepper
- 500 g potatoes (starchy)
- 1 Lime
- 1 tsp Honey
- 4 tbsp olive oil
- Salt
- 2 Tbsp grated Parmesan
- 1 tbsp chopped parsley
- fresh parsley for garnish
Instructions
-
1.
Hard boil the eggs, cool them in cold water, peel and slice crosswise.
-
2.
Wash the bell pepper, halve it, deseed, and cut into thin strips.
-
3.
Wash the potatoes and steam them for about 30 minutes until tender. Peel, let cool, then slice.
-
4.
Zest the lime and squeeze its juice. Mix both with honey and olive oil, season with salt.
-
5.
Layer the sliced potatoes, egg slices, and bell pepper strips in four glasses, drizzle with the dressing. Sprinkle parmesan and parsley on top, garnish with fresh parsley, and serve.