Soft-Boiled Eggs with Baby Potatoes and Garden Salad

Instructions

Step 1. Place the baby potatoes in a pot and cover with salted water.

Step 2. Bring to a boil and cook for 12–15 minutes, or until the potatoes are tender when pierced with a fork.

Step 3. Drain the potatoes and allow them to cool slightly.

Step 4. Meanwhile, place the eggs in a saucepan and cover with water.

Step 5. Bring the water to a gentle boil and cook the eggs for 7–8 minutes for a soft center.

Step 6. Transfer the eggs to an ice bath and let them cool for 5 minutes.

Step 7. Peel the eggs and cut them in half.

Step 8. Arrange the lettuce, cucumber slices, and tomato wedges on a serving plate.

Step 9. Add the cooked baby potatoes to the plate.

Step 10. Arrange the egg halves alongside the vegetables.

Step 11. Drizzle the potatoes and salad with olive oil and lemon juice.

Step 12. Season with salt, black pepper, and paprika.

Step 13. Serve immediately and enjoy.

Storage and Reheating Tips

Store the eggs, potatoes, and salad separately in airtight containers in the refrigerator for up to 3 days.

Reheat the potatoes in the microwave or a skillet until warmed through.

Soft-boiled eggs are best enjoyed fresh but can be refrigerated for up to 2 days.

Keep the salad vegetables chilled and add dressing just before serving.

This dish is best served fresh for optimal texture and flavor.