Preparation time

25 minutes


For 2 people

For 4 people

250g baby potatoes
1 small handful parsley
Optional : any other herbs
(dill, mint, ...)
1/2 bunch radish
½ lemon
2 eggs at room temperature
½ cucumber
Salt and pepper
3 tbsp olive oil
    500g baby potatoes
    1 big handful parsley
    Optional : any other herbs
    (dill, mint, ...)
    1 bunch radish
    1 lemon
    4  eggs at room temperature
    1 cucumber
    Salt and pepper
    6 tbsp olive oil



      Boil the potatoes in salted water for 15 to 20 minutes. Drain, rinse and allow to cool. 

      Now, you are about to make soft-boiled eggs. 

      Your eggs need to be at room temperature, they risk to crack in the hot water if they are too cold.

      Bring a saucepan of salted water to a boil, slowly place the egg in the saucepan and cook for 6 minutes.

      Once cooked, plunge the eggs into a bowl of cold water to stop cooking. 

      Wash and slice the cucumber and radishes with a knife or mandolin. 

      Wash and chop the parsley.  You can also add dill and mint, or chives!

      Mix the lemon juice, olive oil, season with salt and pepper.

      I also love adding lemon zests in the dressing to bring more freshness!

      Once they are cold, cut the potatoes (in half, quarters or slice them). 

      Place all the ingredients except the eggs in a salad bowl and toss with the dressing. 

      Add the eggs on top or serve on the side and it’s ready !

      Recipe & Picture by @flexi_healthy_kitchen (Camille Riveron)