Egg, Potato and Mushroom Salad

Ingredients

• Egg1 count (55 g)
• Potato1 medium (180 g)
• Radish1/4 cup (30 g)
• Mushrooms1/2 cup (35 g)
• Garlic1/2 clove (2 g)
• Scallion1 tablespoon (5 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Place a pot filled with water and a pinch of salt over high heat. While boiling, wash and cut the potato into pieces.

2. 2

   Step 2

   Once the water comes to a boil, add the potato and let it boil for 8-10 minutes until soft but not falling apart. Remove and drain.

3. 3

   Step 3

   Simultaneously, place the egg in a pot with boiling water and boil for 8-10 minutes.

4. 4

   Step 4

   Next, remove, stop cooking with cold water and peel.

5. 5

   Step 5

   Separately, heat the oil in a pan over medium heat while slicing the mushrooms.

6. 6

   Step 6

   Stir-fry the mushrooms for about 5 minutes. Season with garlic paste or powder and salt and pepper to taste.

7. 7

   Step 7

   When tender, remove from heat and set aside.

8. 8

   Step 8

   Slice the radishes and chop the scallions.

9. 9

   Step 9

   Place all the potato, egg, mushrooms and radish in a bowl.

10. 10

    Step 10

    For the dressing, mix the yogurt with lemon juice and mustard. Season with salt and pepper.

11. 11

    Step 11

    Serve the salad, pour the dressing and mix very well. Optional: Sprinkle with scallions.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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