Description
Warm Potato Egg Salad Skillet is one of those simple suppers that comes together without making a big fuss. You’ve got tender potatoes, boiled eggs and a quick sauté of fresh vegetables, all tossed together for a light but satisfying meal
Ingredients
Units
Scale
- 2 eggs, boiled, peeled and halved
- 3 baby potatoes, boiled, peeled and halved
- 1 baby onion, thinly sliced
- 1/4 cup green beans, trimmed and cut into bite sized pieces
- 1 tomato, cubed
- 1/4 cup baby spinach
- Salt and pepper, to taste
- 1 tsp cooking oil, for sautéing
Instructions
- Boil 2 eggs until they’re cooked to your liking, then peel and halve them.
- Boil 3 baby potatoes until fork-tender, then peel and halve them. Don’t overcook the potatoes or they’ll fall apart when you assemble the salad.
- Heat 1 tsp cooking oil in a frying pan over medium heat.
- Add 1 sliced baby onion and 1/4 cup green beans, then sauté for about 6 minutes, stirring now and then, until the onion has softened and the beans are tender crisp.
- . Stir in 1 cubed tomato and cook for another 4 minutes.
- Season with salt and pepper to taste. The tomato should soften a little but still hold some shape.
- Remove the pan from the heat and immediately add 1/4 cup baby spinach. Mix well so the leftover heat gently wilts the spinach. It doesn’t need much cooking.
- Arrange the 3 halved baby potatoes on a plate, spoon over the warm vegetables and add the 2 halved boiled eggs.
- Give everything another little sprinkle of salt and pepper, to taste, and serve straight away while it’s warm.
Notes
Prepared, tried, and tested by Nazley
