If you’re Argentinian, you know that potato salad is the perfect side dish to a parilla (aka BBQ, aka Barbie). This is by far my favorite salad, not only as a side dish but also on its own for lunch. It is filling and tasty and great for the kids’ school lunches. Traditionally, this recipe would include mayonnaise, but I decided to remove that and replace it with lemon and olive oil – also delicious! Why remove the mayonnaise??? I got rid of vegetable oils from my diet a long time ago. Want to know more about the effect of these oils on the body and the brain? Head to the LiveliBlog.

Ingredients (quantities are for 4 serves) 

• 1kg (2.2 pounds) potatoes 

• 4 pasture-raised eggs

• 1 hand full fresh oregano

• Sea salt, pepper, lemon, and extra virgin olive oil for seasoning

Preparation

1. In a small pot, boil the eggs for 6 to 8 minutes. Peel and set aside to cool.

2. Peel the potatoes and chop them in small squares about 2 x 2 cm / 1 x 1 inch. Fill a medium pot halfway with water, add the potatoes and bring to boil. Cook for 20 minutes or until potatoes are soft. Drain and rinse with cold water to remove the starch. Set aside to cool. 

3. In a salad bowl, add the potatoes, the eggs cut in quarters, and the fresh oregano chopped.
   Dress with sea salt, lemon zest and extra virgin olive oil.