Potato and Egg Lunch
Serves 8
20 mins prep
20 mins cook
40 mins total
A nostalgic dish made by Moroccan families for lunch on Erev Pessach, consisting of potatoes, eggs, and a flavorful dressing that includes cumin, mayo, salt, and pepper.
0 servings
1: Peel your potatoes and cube them to your desired shape. Place them in a large pot filled with water. 2: Carefully add your eggs to the pot and bring everything to a boil. Remove excess foam that forms at the top. 3: Once potatoes are soft but firm enough to hold a shape, remove from heat. Remove eggs. Drain potatoes. Peel eggs. 4: In a large bowl, add potatoes. Dice your eggs and add them as well. Add mayo, salt, pepper, cumin, and lemon. Mix until well incorporated. Adjust salt if needed.
