Potato & Egg Salad with Snap Peas


8 to 10

Prep Time:

20 minutes,
plus chilling

Cook Time:

20 minutes,
plus chilling



About this Recipe

Recipe from Set for the Holidays
Appetite for Random House, 2018

A hot potato dish can seem heavy and stuffy at brunch, whereas a potato salad is the perfect fit.  The addition of hard-boiled eggs makes it even “brunch-ier.”


  • 3 lb (1.4 kg) fingerling or other miniature potatoes
  • Salt and black pepper
  • 2 Tbsp (30 mL) rice vinegar
  • 8 large eggs
  • 2½ cups (250 g) sugar snap peas, trimmed (or 2 cups/500mL frozen garden peas, thawed)
  • 1 ripe avocado
  • ¾ cup (175 mL) Greek yogurt (0% fat is fine)
  • 6 green onions, sliced
  • ½ cup (125 mL) fresh basil leaves, mint leaves, cilantro
  • leaves, dill fronds, or any combination
  • 6 Tbsp (90 mL) rice vinegar

Step by Step Instructions

Step 1

Cut the potatoes in half (lengthwise, if using fingerlings), place them in a saucepan and cover with cold water. Add a generous pinch of salt and bring to a rolling boil, uncovered, over high heat. Reduce the heat to medium-high and cook until the potatoes are fork-tender, about 15 minutes.

Step 2

Drain the potatoes and transfer them to a large bowl. Sprinkle with the rice vinegar and a little salt and pepper, toss and then let cool completely. Place the cooled potatoes, uncovered, in the fridge to chill.

Step 3

Place the eggs, in their shells, in a single layer in a saucepan and cover with cold water. Bring to a boil over high heat and boil for 4 minutes. Remove the pan from the heat, cover immediately and let the eggs sit for 25 minutes in the hot water. Run the eggs under cold water for a minute then drain and refrigerate.

Step 4

To blanch the snap peas, bring a saucepan of salted water to a boil over high heat. Add the snap peas for 2 minutes, then drain and rinse them under cold water to stop the cooking. (Frozen peas do not need to be blanched after thawing.)

Step 5

For the dressing, cut the avocado in half and spoon the flesh into a blender or food processor. Add the yogurt, 4 sliced green onions, herbs and rice vinegar and purée until smooth. Season to taste, transfer to an airtight container and chill until ready to use.

Step 6

To assemble, toss the chilled potatoes with the avocado dressing, snap peas (or thawed garden peas) and remaining green onions and season lightly with salt and pepper, if needed. Spoon the salad onto a serving platter. Peel the eggs, cut in half and arrange over the salad. Sprinkle salt and pepper over the salad (and eggs) and serve.