Fast Recipes

Classic egg and potato salad

Australian Gourmet Traveller fast recipe for classic egg and potato salad.

By Lisa Featherby
  • Serves 4 - 6
Classic egg and potato salad
Classic egg and potato salad

Part of the battle when cooking potato dishes is to choose the right potato for the job. Dutch cream potatoes have a lovely creamy texture and nutty flavour - perfect for this piquant sauce. If you can't find them, use Desiree potatoes instead.


  • 6 large Dutch cream potatoes, cut into 5cm cubes
  • 6 eggs, at room temperature
  • 250 gm crème fraîche
  • 200 gm mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 70 gm salted baby capers, rinsed and drained
  • 100 gm cornichons, thinly sliced
  • 2 golden shallots, thinly sliced
  • To garnish: flat-leaf parsley, torn


  • 1
    Cook potatoes in boiling salted water until tender (10-15 minutes), then drain and set aside to steam dry.
  • 2
    Meanwhile, place eggs in a saucepan of boiling water and cook for 8 minutes (for medium-cooked yolks), then drain and transfer to iced water to stop cooking. Peel, quarter and set aside.
  • 3
    Combine remaining ingredients in a bowl and season to taste. Add potato and gently mix to coat well, then transfer to a platter, top with eggs, scatter with parsley, season with black pepper and serve.
  • Author: Lisa Featherby