Brussels Sprouts and Potato Salad

Ingredients

• Brussels Sprouts1.5 cup (135 g)
• Potato1 medium (180 g)
• Onion1/4 count (38 g)
• Olive Oil1 tablespoon (10 ml)
• Oregano1/2 tablespoon (2 g)

Instructions

1. 1

   Step 1

   Place a pot with water and salt over high heat. While boiling, peel and dice the potatoes.

2. 2

   Step 2

   Once the water comes to a boil, add the potatoes and cook for 10 minutes or until they are soft but do not fall apart. Drain and set aside.

3. 3

   Step 3

   Simultaneously, boil the brussels sprouts in another pot of water for about 10-12 minutes.

4. 4

   Step 4

   Meanwhile, cut the onion into rings. You can place raw or stir-fry for about 5 minutes in a pan over medium heat.

5. 5

   Step 5

   In a bowl mix the potatoes, brussels sprouts and onion.

6. 6

   Step 6

   Season with olive oil, oregano and salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Brussels Sprouts and Potato Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.