Potato and Pickle Salad

Ingredients

• Potato1 medium (180 g)
• Pickles5 slice (35 g)
• Low-Calorie Mayonnaise1 tablespoon (14 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 meantime, cut the pickles in the desired size.

5. 5

   Step 5

   For the sauce, mix lemon juice, mayonnaise and salt and pepper.

6. 6

   Step 6

   In a bowl, place the potatoes, pickles and the dressing. Mix well and serve cold.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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