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Grandpa Pencil's Recipe

Potato and Egg Salad


Potato and Egg Salad


  • 500g Potatoes
  • 4 Shallots
  • 1/2 cup French Dressing
  • 4 hard boiled Eggs
  • 1/4 tablespoon Paprika
  • Lettuce
  • 1 tablespoon chopped Parsley
  • Salt and Pepper to taste


 You will need
A saucepan, a sharp knife, a cutting board, a large bowl and a wooden spoon


  • Boil potatoes in well salted water until just tender
  • Peel and slice thickly while still hot
  • Place on salad bowl, add dressing and toss lightly
  • Allow to stand for half an hour or so to take up the dressing
  • Add parsley and paprika to the potato and stir in carefully
  • Dish out into individual lettuce leaf 'bowls'
  • Top with egg rings, chopped shallots and any leftover dressing
  • Season to taste




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Published by Robin A Cartledge ~ ABN 19 924 273 138 ~ Low Head, Tasmania ~ Contact/Comment