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Potato Salad à la Mediterranean

Potato Salad à la Mediterranean


  • 1 medium Romaine lettuce
  • 1 lb. waxy potatoes
  • 4 hard boiled eggs
  • 5 tbsp. O&CO. Mayonnaise
  • O&CO. Fleur de Sel
  • Black Pepper 


  1. Peel the potatoes and cook in a large pot of boiling salted water, until fork-tender. Drain and set aside.
  2. Peel and coarsely chop the hard boiled eggs.
  3. Wash and dry the lettuce and shred the leaves into large strips.
  4. Cut the potatoes into large slices.
  5. In a large bowl, layer the romaine lettuce, potato slices and eggs. Toss lightly with the mayonnaise, until all the ingredients are coated.
  6. Sprinkle with fleur de sel and black pepper to taste. Serve either warm or at room temperature.