Lemony Aioli Potato Salad with Soft Boiled Egg
"A Sunday morning filled with my favorite things... 🥔 🍋 🥬 Lemony Aioli Potatoes with kale, soft boiled eggs, sun dried tomatoes, green onion, and a sprinkle of aleppo pepper."
-- @kalememaybe
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Simple plant-based meals are what get us through the week. Soft-boiled eggs for protein, crispy potatoes to satisfy our carb love, and a lemony aioli that takes no time to put together! We're about to be in happy food place. Want more crispy potato inspo? Try this Smashed Potato Salad!


Prep time 10mins
Cook time 15mins
Serves or Makes: 4 pers


  • 3 pounds gold potatoes, choppped
  • 1 tablespoon olive oil
  • Garlic powder, to taste
  • Onion powder, to taste
  • 2 cups kale, roughly torn
  • 1/ 2 cup avocado oil mayonnaise
  • 1 lemon, juiced
  • 1/ 4 cup sun dried tomatoes, chopped
  • 1 scallion, chopped
  • 4 eggs
  • Aleppo pepper, to taste


  • Step 1

    Heat olive oil in a cast iron skillet over medium heat, add the potato, garlic powder and onion powder. Cook, flipping occasionally, until crispy and golden. Transfer to a plate.

  • Step 2

    Cook the kale in the same skillet until wilted.

  • Step 3

    Mix the mayonnaise and lemon juice and toss with potatoes. Add kale, sun dried tomatoes and scallion.

  • Step 4

    Bring a small pot of water to boil and gently add the egg, cooking for 6 minutes, before transfering to an ice bath. Peel and quarter the egg once cool. Add to plate with potatoes. Garnish with Aleppo pepper.