Warm baby potato salad with baby aubergines and eggs

One of my daughters does not eat mayonnaise at all, so I am forever trying to make salads that do not contain mayonnaise. I think the main reason why she does not like fast food is the fact that it is always drenched in mayonnaise!

This salad is perfect for winter since it is served warm. It can be served as a side dish or as a vegetarian main dish.

By: Pink Polka Dot Food

Recipe Type: Salad

Prep Time: 30 mins

Cook Time: 45 mins

Total Time: 1 hour 15 mins

Serves: 4

A recipe for a warm potato salad with aubergines and eggs that does not contain mayonnaise

Ingredients

3 red onions
250g baby aubergines
45ml olive oil
75ml balsamic vinegar
750g baby potatoes
4 eggs
30 ml butter
250g brown button mushrooms
2 cloves of garlic
Salt and pepper
Salad leaves
60ml olive oil
90ml basil pesto

Instructions

Pre-heat the oven to 180⁰C.
Peel the onions and quarter and slice each quarter in half and place on a baking tray.
Slice the aubergines in half and place with the onions on the baking tray.
Season the onions and aubergines with salt and pepper. Drizzle with the olive oil and balsamic vinegar and bake in the pre-heated oven for 45 minutes.
In the mean time cook the baby potatoes until just cooked and keep warm. Season with salt and black pepper.
Cook the eggs until done to your liking and refresh under cold water and shell the eggs once they are cool enough to handle.
Heat the butter in a pan and add the mushrooms and garlic, season with salt and pepper and stir-fry for 5 minutes.
Mix the olive oil and basil pesto together and drizzle over the baby potatoes. Mix carefully until the potatoes are covered
Place some salad leaves in a serving bowl. Place the pesto covered baby potatoes, the fried red onions, the fried baby aubergines and the mushroom-garlic mixture on top. Quarter the eggs and place onto the salad. Serve warm.

68ghia April 15, 2013 at 12:44 pm

Looks good PPD 😉

PinkPolkaDotFood April 17, 2013 at 10:24 am

Thanks, Ghia!

Johan Zietsman April 15, 2013 at 12:53 pm

Your daughter gets full marks for the non-mayonnaise thing! A wonderful salad.

PinkPolkaDotFood April 17, 2013 at 10:26 am

The strange thing is that my BiL also don’t like mayonnaise!

Sonel April 15, 2013 at 1:06 pm

Mmmmm..dit lyk nou so vrek lekker en ek vrek oor Mayonnaise en ek is seker jou dogter sal nie omgee as ek vir my so bietjie Mayo daar oorgooi nie né? Pragfoto weereens. My mond water lekker! 🙂

PinkPolkaDotFood April 17, 2013 at 10:28 am

Dankie, Sonel. Ek dink sit sal lekker wees as ‘n mens basil pesto en mayonnasie meng!

- Sonel April 17, 2013 at 11:22 am
  
  Jy sal weet want jy ken van al daai kruie. Ek is nie mal oor kruie nie maar mayo wel. LOL!
  
  - PinkPolkaDotFood April 17, 2013 at 1:45 pm
    
    Ek is weer mal oor kruie!

Jeanne @ Cooksister April 15, 2013 at 2:39 pm

She doesn’t like mayo? Whereas I could eat most of a jar LOL – so funny how tastes differ 🙂 I do love finding salads that are not drenched in may though, for those rare occasions when I feel virtuous 😉 Later this week I’ll be posting a coleslaw recipe with a creamy avo dressing containing minimal or no mayo 🙂 Love the look of your salad and the addition of the baby aubergines!

PinkPolkaDotFood April 17, 2013 at 1:49 pm

I am looking forward to the recipe! (The problem is she also does not eat avo!) It is very strange because my Husband oldest brother also did not eat mayo, when he was younger and he also does not like avo!