Bocaditos Exclusive:
Egg and New Potato Salad


August 5, 2016



Welcome to Bocaditos’ Exclusive Content area. As promised we’ve included Shelby Thompson’s recipe for Egg and New Potato Salad, available only to Bocaditos subscribers. If you arrived here from our newsletter, we’ve also automatically entered you to win a pair of tickets to The Loft Cinema and a $25 gift certificate to one of many excellent local restaurants, including Kingfisher, Feast, Boca Tacos, Charro, and Downtown Kitchen.

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Egg and New Potato Salad
Print Recipe
Egg and New Potato Salad
Print Recipe
  1. Heat two pots of water over high heat until the water in both pots is boiling.
  2. Gently add the eggs to one pot. Add the potatoes and a generous amount of salt to the other pot.
  3. While the potatoes and eggs are cooking, make the vinaigrette. Whisk together mustard, salt, pepper, and vinegar in a medium sized bowl. Slowly whisk in olive oil until everything is evenly combined. Stir in parsley.
  4. Allow the eggs to boil for 20 minutes. Place the eggs in a large bowl of ice water and allow to rest for at least 30 minutes.
  5. Boil the potatoes for 20-25 minutes, or until they are fork-tender. Drain them and allow them to cool.
  6. Once the eggs have rested, peel their shells and cut them horizontally into 1/4 inch rounds.
  7. Cut the cooled potatoes into halves or quarters, depending on how large they are.
  8. In a large bowl, toss butter lettuce, eggs, potatoes, and tomatoes together.
  9. Drizzle vinaigrette over the salad and toss until everything is evenly coated with dressing.
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shelbyShelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, The Sun and The Spoon, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.

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