Easy Potato, Egg & Mild Salami Salad
Ingredients
1 Pkt D’Orsogna Deli Fresh Mild Salami, cut into strips.
500gm Baby Potatoes, boiled, halved
4 Eggs, boiled, quartered
2 Shallot Stalks, sliced finely
¼ Cup Wholegrain Mustard
¼ Cup Olive Oil
1 Tsp Salt
Juice 1 Lemon
Method
1
Boil the baby potatoes for 15 minutes or until a knife can easily go through. Boil the eggs with the potatoes 3 minutes before they are to be finished. Cool then peel and cut the eggs.
2
In a large bowl mix together the potatoes, eggs, mild salami strips and shallots.
3
Make the dressing by mixing together the mustard, olive oil, lemon juice and salt.
Drizzle over the ingredients and lightly toss. Serve with extra shallots.
TIP: Cook the potatoes & eggs the day before. Store in an airtight container in the fridge.
This recipe was created in partnership with Cooking for Busy Mums
Ingredients
1 Pkt D’Orsogna Deli Fresh Mild Salami, cut into strips.
500gm Baby Potatoes, boiled, halved
4 Eggs, boiled, quartered
2 Shallot Stalks, sliced finely
¼ Cup Wholegrain Mustard
¼ Cup Olive Oil
1 Tsp Salt
Juice 1 Lemon
Directions
1
Boil the baby potatoes for 15 minutes or until a knife can easily go through. Boil the eggs with the potatoes 3 minutes before they are to be finished. Cool then peel and cut the eggs.
2
In a large bowl mix together the potatoes, eggs, mild salami strips and shallots.
3
Make the dressing by mixing together the mustard, olive oil, lemon juice and salt.
Drizzle over the ingredients and lightly toss. Serve with extra shallots.
TIP: Cook the potatoes & eggs the day before. Store in an airtight container in the fridge.
This recipe was created in partnership with Cooking for Busy Mums