Roasted Potato Salad with Soft-Boiled Egg

Prep Time
15 min.
Cook Time
45 min.
Recipe by: Michelle Enriquez-Le

A delicious potato salad with a twist

Make This Recipe


1 lbs. red potatoes

4 Eggland's Best Large Eggs

1 tbsp olive oil

pinch of salt & pepper

1 tbsp garlic powder

3 sprigs of rosemary

1 clove fresh garlic

2 cups of ice

2 cups of water

Garnish - chopped parsley



Place potatoes on sheet pan, drizzle with olive oil, thyme (or rosemary), garlic powder, salt and pepper, and toss well to coat. For really caramelized potatoes, place the flesh sides down, they will get nice and flavorful.

Place in preheated oven, set at 425 F and bake for 40 – 45 minutes.

Halfway through, add fresh garlic

Let cool and serve with a sprinkle of chopped parsley.


Boil eggs for 7 minutes

In a large bowl add ice and water - add eggs and stir (this will make soft boiled egg)

In a large plate - add potatoes and eggs top with parsley


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1
Calories 880
Fat 34.8g
Saturated Fat 8.4g
Cholesterol 844mg
Sodium 794.6mg
Carbohydrates 109g
Dietary Fiber 8.6g
Protein 37.6g