Breakfast salad
15
15
4
No
Ingredients
- 16 mini potatoes
- 4 eggs
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 150 g (1/3 lb) of diced ham
- 60 ml (1/4 cup) of fresh chive
- 15 ml (1 tablespoon) of butter
- 75 ml (1/3 cup) of mayonnaise
- 60 ml (1/4 cup) of fresh parsley, chopped (optional)
Preparation
Side-by-side mode
- Slice mini potatoes into quarters. Set in a casserole filled with cold salted water and bring to a boil. Cook for 10 to 12 minutes while keeping potatoes a bit firm. Drain.
- Meanwhile, set eggs in another casserole and cover with cold water. Bring to a boil, then cook for 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 for 1 to 2 minutes.
- In a large bowl, mix mayonnaise with the herbs. Salt and pepper. Add the remaining ingredients and stir.
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