Potato, Corn and Celery Salad

Ingredients

• Potato1 medium (180 g)
• Corn5/6 cup (125 g)
• Low-Calorie Mayonnaise1 tablespoon (14 g)
• Nonfat Yogurt2 tablespoon (30 g)
• Celery1 stalk (40 g)

Instructions

1. 1

   Step 1

   Wash, peel and dice the potato into not too small squares. Next, shell the corn.

2. 2

   Step 2

   Boil water with a little salt and add the potatoes together with the corn once boiling.

3. 3

   Step 3

   Boil 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 a bowl mix mayonnaise, yogurt, chopped celery and a pinch of salt.

5. 5

   Step 5

   In a bowl place the potato, corn 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, Corn and Celery Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.