Recipe: Potato and egg salad

Egg and potato salad

Aqra bil-Malti: Riċetta: Insalata tal-patata u bajd

A seaside salad for those that don't vegetables much; although you may also serve this on a bed of mixed lettuce to make a complete and more decorative dish.

Time: 45 minutes

Serves: 4 people


  • 4 eggs
  • 600 g white potatoes, peeled and diced in 2 cm
  • Onion, chopped
  • 150 g bacon, chopped
  • Spoon olive oil
  • Spoon lemon juice
  • 4 tablespoons mayonnaise
  • 150 g soft cheese
  • 2 tablespoons fresh basil or parsley, chopped
  • Salt and fresh ground pepper


  1. Place the potatoes in a saucepan, fill it with water and boil on moderate heat until it softens without crumbling. Sieve the potatoes to get rid of the water. 
  2. Meanwhile, in another saucepan, place the eggs, fill with water and boil for 9 minutes.
  3. Heat oil in a pan and fry the onion and bacon until they start to brown. 
  4. Place the potatoes in a large bowl, add the bacon and onions.
  5. In a small bowl beat together the lemon juice, mayonnaise, soft cheese, basil or parsley, salt and pepper. Add this mixture to the potatoes and mix gently until the potatoes are coated.
  6. Peel and divide each egg in four lengthways and place them on the potatoes. Cool for two hours in the refrigerator before serving.


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