Egg and Potato Salad Pita
Egg and Potato Salad Pita
Ingredients
- 1 cup (160 g) potatoes, peeled and diced
- 1 egg, in shell, at room temperature
- 1/4 cup (40 g) green peas
- 2 tbsp (30 ml) mayonnaise
- 2 tbsp (30 ml) dill pickles, diced
- 1 pita, about 8-inches (20 cm) in diameter
- 2 leaves Boston lettuce
- Salt and pepper
Instructions
- In a saucepan of salted boiling water, cook the potatoes for 5 minutes. Lower the heat, add the egg and simmer gently for 10 minutes. Add the peas for 1 minute before the end of cooking. Drain and let cool.
- Peel the egg and place in a bowl. Add the potatoes and peas. With a potato masher, crush the mixture with half the mayonnaise. Add the pickles and mix thoroughly. Season with salt and pepper.
- On a work surface, separate the pita in half to get two discs. Spread the inside of the pita with the remaining mayonnaise. Garnish with the lettuce and egg salad.
Egg and Potato Salad Pita