Potato and Egg Salad with Yogurt Dressing

Ingredients

• Potato1 medium (180 g)
• Egg1 count (55 g)
• Carrot1/2 medium (30 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Heat water with a pinch of salt in a pot over high heat. In the meantime, wash and cut the potato.

2. 2

   Step 2

   Once boiling, add the potato and let boil for 10 minutes, until soft without breaking.

3. 3

   Step 3

   Remove and drain.

4. 4

   Step 4

   Boil the egg for 8-10 minutes in another pot. Remove, let cool for some minutes, peel and cut.

5. 5

   Step 5

   At the same time, cut the bell pepper into strips and grate the carrot for the salad.

6. 6

   Step 6

   Put the potato, egg, tomato and carrot in a bowl.

7. 7

   Step 7

   For the dressing: Mix the plain yogurt, olive oil, lemon juice and salt and pepper.

8. 8

   Step 8

   Pour the dressing over the salad and mix well. Optional: Add chopped scallion.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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