Olivier salad

Ingredients

• Potato1 medium (180 g)
• Carrot1.5 medium (90 g)
• Peas1/4 cup (50 g)
• Egg1 count (55 g)
• Mayonnaise2 tablespoon (28 g)
• Olives4 count (20 g)
• Bell Pepper1/2 count (60 g)
• Canned Tuna in Water1/2 can (60 g)

Instructions

1. 1

   Step 1

   Place two pots with water over high heat until it starts to boil.

2. 2

   Step 2

   Wash the eggs, potatoes, carrots, peas and peppers. Peel the potato and carrot.

3. 3

   Step 3

   Dice the potato and carrot. Chop the bell pepper and olives. Set aside.

4. 4

   Step 4

   Add the egg and potato to one of the pots and boil for 8 to 10 minutes. Once done, remove and stop cooking with cold water. Drain.

5. 5

   Step 5

   Place the peas and carrot in the other pot. Boil for 6 minutes. Once ready, remove and stop cooking with cold water. Drain.

6. 6

   Step 6

   Place in a bowl, the potato, carrot, olives, bell pepper, peas and shredded tuna.

7. 7

   Step 7

   Add the mayonnaise and stir well. Serve cold.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Olivier salad can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.