Egg and New Potato Salad

This salad is a new family favorite. Our boys LOVED IT, and asked when we could have it again. Since it couldn’t be any simpler to prepare, I’m happy to add it to our regular rotation! We served it with Celery Root Remoulade.

Egg and New Potato Salad

This dinner entree salad couldn't be easier or more simply delicious! Warm eggs and soft boiled eggs atop crisp cool greens and smooth avocado. Yum…
Prep Time10 mins
Cook Time15 mins
Course: Main Course, Salad
Cuisine: American, Vegetarian
Keyword: avocado, dairy-free, eggs, gluten-free, low-FODMAP, sugar-free, wheat-free, Whole Life Challenge
Servings: 4
Calories: 432kcal


  • 1 lb new potatoes boiled
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp lemon juice freshly squeezed
  • 4 soft-boiled eggs
  • 1 head butter lettuce
  • 1/2 English Cucumber chopped
  • 2 avocados sliced
  • Kosher salt to taste
  • freshly ground black pepper to taste


  • Toss the hot boiled new potatoes with olive oil, lemon juice, salt, and pepper. Set aside.
  • Soft boil 4 eggs: gently add the eggs into a boiling pot of water and leave for 5 minutes. Remove from heat and set aside to cool slightly.
  • Wash and roughly chop the lettuce; place large handfuls in each salad bowl. Add diced cucumber, sliced avocado, soft-boiled eggs, and 2-3 potatoes. Enjoy!


We used the dressing from the Celery Root Remoulade we served on the side, but you can make a quick balsamic vinaigrette to toss with the greens. 
We based this recipe on one we discovered via BBC Good Food. The original calls for arugula, and we knew our sons wouldn’t appreciate its peppery bitterness, so we went for a sweeter butter lettuce.

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