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Australian - Lunch, Dinner

Egg Potato Salad Bowl

A hearty egg and potato bowl with peas, spinach, Greek yoghurt, and olive oil.

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Egg Potato Salad Bowl

Cost and nutrition

What this recipe costs

Estimates use curated Coles and Woolworths product matches for Sydney. Prices checked 11 Nov. Always check live retailer prices before purchase.

A$2.62per serve, makes 4 serves as written
A$10.48cost to make the full recipe
A$2.62Coles per serve
A$2.89Woolworths per serve
30 mintotal time
24g protein399 kcal per serve

Make it

Ingredients and method

Ingredients

  • 7 eggs Eggs
  • 3 potatoes Potatoes
  • 160g Frozen peas
  • 100g Baby spinach
  • 160g Greek yoghurt
  • 18ml Olive oil

Method

  1. Prep the ingredients Set out eggs, potato, peas, spinach, greek yoghurt and olive oil. Rinse spinach and pat the leaves dry. Measure greek yoghurt and olive oil. Wash and trim potato.
  2. Cook the base Cut the potatoes into 2 cm cubes. Bring a large saucepan of water to the boil and add the potatoes. Leave them to boil for 12-15 minutes until tender while you prepare the other ingredients in the following steps.
  3. Prepare the protein While the potatoes boil, bring a separate small saucepan of water to a gentle simmer. Add the eggs and simmer for 9-10 minutes. Cool them under cold running water, peel and halve them.
  4. Prepare the vegetables Heat a large non-stick frying pan over medium heat and add two tablespoons of water. Add peas and cook for 3-5 minutes until tender, then add spinach off the heat.
  5. Season the bowl Stir the greek yoghurt until smooth so it is ready to spoon over the bowls.
  6. Assemble Drain the potatoes well once they are tender. Divide potato, eggs, and vegetables between bowls.
  7. Serve Spoon over the yoghurt sauce, drizzle with olive oil, and serve warm.
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