MY ULTIMATE STUDENT LUNCH - CRUSHED POTATO, CUCUMBER + EGG SALAD

SERVES 1
PREPARATION 5mins
COOKS 15mins

INGREDIENTS

  • A handful of baby potatoes (about 5)
  • 1-2 large eggs
  • 1/4 cucumber, finely sliced
  • Sea salt and pepper
  • White balsamico or white wine vinegar
  • Extra virgin olive oil

PREPARATION METHOD

  1. Place the potatoes in a saucepan and cover with cold water. Add some salt to the water and place onto a hob at high heat. Once it starts to boil set the timer to ten minutes.
  2. After the potatoes have been boiling for ten minutes carefully add the eggs and boil for a further five minutes.
  3. Check your potatoes are cooked then place the saucepan under cold running water to cool everything down. Drain.
  4. Place the potatoes in a bowl and crush with a fork. Add the cucumber and generously season with salt and pepper. Add a generous splash of vinegar and drizzle with olive oil. 
  5. Top with the boiled egg(s) (after you've peeled it obviously), crack open, allowing the yolk to ooze out over the potatoes.