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Lemony Potato and Egg Salad
While you can use either extra-virgin or regular olive oil here, regular will yield a milder, less pronounced flavor.
3 lb. russet potatoes, peeled and cut into 1" pieces
5 large eggs
1/3 cup lemon juice, from 2 lemons
3/4 tsp. ground allspice, or more to taste
Salt and pepper
1/2 cup olive oil
Chopped fresh herbs such as scallions or parsley, for garnish
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Lemony Potato and Egg Salad

Lemony Potato and Egg Salad

Lemony Potato and Egg Salad
One Star Guiding Stars
  • Servings:Serves 8
  • Prep Time:10 minutes
  • Cook Time:20 minutes
1. Place potatoes in a large pot and add enough water to cover by 2". Bring to a boil over high heat, then reduce to medium-high and simmer until potatoes are tender but not falling apart, about 20 minutes. Drain, then transfer to a large bowl.
2. Meanwhile, bring a large saucepan of water to a boil over medium-high heat. Carefully add eggs and cook 13 minutes, then transfer to an ice bath until cool enough to handle, about 5 minutes. Peel and cut each egg into eighths, then add to bowl with potatoes.
3. Combine lemon juice, allspice, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. While whisking, drizzle in oil until mixture is blended. (Alternatively, combine all dressing ingredients in a jar, then cover tightly and shake until well combined.) Pour over potatoes and eggs and mix gently to combine (its okay if some potatoes and eggs fall apart); cover and refrigerate until very chilled, at least 1 hour and up to one day. Season with salt and pepper to taste, then sprinkle with herbs and serve.
Source: Hannaford fresh Magazine, May - June 2020