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Potato and Egg Salad

Potato and Egg Salad
Preparation Time 30 mins Servings 4-5 persons


500g Potatoes (boil and cut into cubes)
4 Hard-boiled Eggs (shell and cut into wedges)
250g Lettuce (wash, drain and tear)


3 tbsp Ginger Paste
1 ½ tbsp Canola Oil
3 tbsp MAGGI Less Salt Extra Hot Chilli Sauce
2 tbsp MAGGI Less Salt Tomato Sauce
150ml Water


1. Heat oil, stir-fry ginger paste till fragrant. Add in MAGGI less salt extra hot chilli sauce, MAGGI less salt tomato sauce and water, stir till sauce thicken.
2. Line lettuce, potatoes and eggs in a large serving tray. Pour dressing over before serving.
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