Potato and Egg Salad

Ingredients

• Potato1 medium (180 g)
• Egg2.2 medium (110 g)
• Low-Calorie Mayonnaise1 tablespoon (14 g)
• Nonfat Yogurt2 tablespoon (30 g)
• Scallion1 tablespoon (5 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Wash, peel and dice the potato.

2. 2

   Step 2

   Boil water with a little salt and add the potato once boiling.

3. 3

   Step 3

   Cook the potatoes for about 10-12 minutes and remove before they are too soft. Stop cooking with cold water and drain well.

4. 4

   Step 4

   In the same pot, boil the eggs for 8-10 minutes. When ready, remove from heat, let cool and peel.

5. 5

   Step 5

   Cut the egg into medium pieces.

6. 6

   Step 6

   In a bowl mix mayonnaise, yogurt, chopped scallion, lemon juice and a pinch of salt.

7. 7

   Step 7

   In a bowl, place the potato and egg, and mix with the mayonnaise and yogurt mixture. Serve cold.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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