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Updated: Feb 6


SERVES 4 | PREPARATION TIME: 15 MINUTES | COOKING TIME: 15 MINUTES My mum made this after our Easter egg-cracking competition, called tsougrisma. Traditionally, hard-boiled dyed eggs were used for the game. My brother once used our mum’s red nail varnish to make his egg stronger! You can eat this salad warm or cold, even the next day if refrigerated overnight.


1kg baby new potatoes

5 eggs

Splash of vinegar

1 lemon, juiced

10g chives, or 5 spring onions

Handful of fresh coriander, finely chopped

Sea salt and black pepper METHOD Cut the potatoes into halves or quarters so they are all roughly the same size. Place in a pan and cover with cold water. Bring to the boil then simmer for 10 to 15 minutes. The potatoes are ready when they feel soft if poked with a sharp knife.

Meanwhile, put the eggs into another saucepan. Cover them with cold water and add a splash of vinegar; this stops them from cracking while cooking. Gently bring to the boil then simmer for 7 minutes. Transfer them into a bowl and place straight under a cold running tap. Leave the eggs to cool slightly before peeling.

Drain the potatoes, add to a bowl, and squeeze over the lemon juice to stop them from discolouring. Peel the eggs, chop them roughly and add to the potatoes. Use scissors to cut the chives into the bowl. If you are using spring onions, discard most of the green part and finely chop the rest. My mum used spring onions, but I prefer the subtle flavour of the chives.

Add the chopped coriander and drizzle over the olive oil. Season to taste and stir well so that the egg and olive oil mix together, creating a creamy texture.

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