Breakfast salad

Author: 5/15
Salade déjeuner
Preparation 15
Baking 15
Portions 4
Freezing No


  • 16 mini potatoes
  • 4 eggs
  • 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 150 gr (1/3 pound) of diced ham
  • 60 ml (1/4 cup) of fresh chive
  • 15 ml (1 tablespoon) of butter
  • 80 ml (1/3 cup) of mayonnaise
  • 60 ml (1/4 cup) of chopped fresh parsley (optional)
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  • Slice mini potatoes into quarters. Set in a casserole filled with cold salted water and bring to a boil. Cook 10 to 12 minutes, while taking care to keep potatoes a bit firm. Drain.
  • Meanwhile, set eggs in another casserole and cover with cold water. Bring to a boil then cook 10 minutes. Cool down and peel. Slice into quarters.
  • In a pan, heat butter at medium heat. Cook sliced leeks for 4 to 5 minutes. Add potatoes and ham. Cook 1 to 2 minutes.
  • In a large bowl, mix mayonnaise with herbs. Salt and pepper. Add remaining ingredients and stir.

Chef's notes

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