Roasted Potato Salad with Soft-Boiled Egg
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.Learn More