Instructions

1. 1

   Put the sliced shallot in a small bowl and pour over the lemon juice. Season and set aside

   
   

2. 2

   Boil the egg for 7-8 mins. Run under cold water to cool, then peel

   
   

3. 3

   Mix the salsa verde with the mayo in a bowl and add the shallot mixture, followed by the potatoes. Toss to coat

   
   

4. 4

   Cut the egg into halves or quarters

   
   

5. 5

   Serve the potato salad on a bed of rocket and parsley with the egg on top. Season to taste

   
   

Ingredients

• 1 shallot, finely sliced
• ½ lemon, juiced
• 1 egg
• 1 tbsp salsa verde
• 2 tbsp mayo
• 250g leftover potatoes
• 1 handful rocket
• 1 handful parsley, chopped

Serves 1

Total time required 15 mins

• Preparation time: 5 mins
• Cooking time: 10 mins