Egg and Potato Salad Pita
Egg and Potato Salad Pita
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Egg and Potato Salad Pita

20 MIN
18 MIN



  1. 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.
  2. 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.
  3. 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.


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.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.