Deconstructed Potato Salad

A fresh, layered twist on classic potato salad – no mixing bowl required!

Ingredients

• 1 small to medium russet potato
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup chopped lettuce (your preference – romaine recommended)
• ½ cup chopped tomatoes
• 1–2 eggs (your preferred style; over-medium recommended)
• ¼ cup chopped chives
• 1 teaspoon mayonnaise with olive oil (or sour cream as a substitute)
• ½ teaspoon mustard
• Dash of paprika
• Dash of garlic powder
• Sprinkle of sesame seeds

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Instructions

1. Prep the Potato
   • Wash and cut the potato into four chunks.
   • Place in a microwave-safe bowl and microwave in 1-minute intervals, turning as needed, until soft (about 3–5 minutes total, depending on microwave strength).
   • Transfer to a bowl, add olive oil, salt, and pepper, then mash until smooth but textured.
2. Cook the Egg(s)
   • Cook the eggs to your liking. For a creamy texture, over-medium is ideal so the yolk helps moisten the dish.
   • Set aside.
3. Assemble the Salad
   • Spoon the mashed potato onto a plate or shallow bowl.
   • Top with chopped lettuce.
   • Add your cooked eggs.
   • Sprinkle on chopped chives and chopped tomatoes.
   • Drizzle with a mixture of mayonnaise and mustard.
   • Season with paprika, garlic powder, salt, and pepper to taste.
   • Finish with a sprinkle of sesame seeds.

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Notes

• This recipe is flexible – feel free to adjust quantities or swap ingredients based on your taste.
• For a tangier kick, try adding a splash of vinegar or a pickle garnish.
• To make it vegan, skip the egg and mayo or use plant-based alternatives.