Name: Egg and Potato Salad Pita
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 1 serving(s)
Ingredients: 1 cup (160 g) potatoes, peeled and diced; 1 egg, in shell, at room temperature; 1/4 cup (40 g) green peas; 2 tbsp (30 ml) mayonnaise; 2 tbsp (30 ml) dill pickles, diced; 1 pita, about 8-inches (20 cm) in diameter; 2 leaves Boston lettuce; Salt and pepper

Ingredients

1 cup (160 g) potatoes, peeled and diced
1 egg, in shell, at room temperature
1/4 cup (40 g) green peas
2 tbsp (30 ml) mayonnaise
2 tbsp (30 ml) dill pickles, diced
1 pita, about 8-inches (20 cm) in diameter
2 leaves Boston lettuce
Salt and pepper

Preparation

In a saucepan of salted boiling water, cook the potatoes for 5 minutes. Lower the heat, add the egg and simmer gently for 10 minutes. Add the peas for 1 minute before the end of cooking. Drain and let cool.
Peel the egg and place in a bowl. Add the potatoes and peas. With a potato masher, crush the mixture with half the mayonnaise. Add the pickles and mix thoroughly. Season with salt and pepper.
On a work surface, separate the pita in half to get two discs. Spread the inside of the pita with the remaining mayonnaise. Garnish with the lettuce and egg salad.

Note from Ricardo

This Olivier salad is also delicious with leftover cooked chicken. Add 125 ml (½ cup) of cold cooked diced chicken to the salad if you have it on hand.

It is important to bring the egg to room temperature to prevent it from cracking when it is placed in boiling water.

Egg and Potato Salad Pita

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note