Recipe by Nola (serves 4)
Ingredients
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700g baby potatoes, halved
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3 tbsp sunflower oil
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Salt and pepper to taste
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2 eggs, 1 red pepper diced into cubes
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½ cup Nola Original Mayonnaise
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Red micro herbs to garnish
Method
Toss the halved baby potatoes and sunflower oil together on a baking tray and season with salt and pepper. Place in a preheated oven of 200°C for 20 minutes or until golden brown. Place the eggs in cold water, in a small pot over medium heat. Bring to boil and cook for a further 4 minutes. Remove from the water and place in ice water to cool. Peel and halve (the yolks should be soft, but not runny). Toss the baby potatoes,
pepper and Nola Original Mayonnaise together and season with salt and pepper. Add the halved eggs and garnish with red micro herbs.
Roasted Potato and Egg Salad