Potato, Egg and Green Bean Salad

Ingredients

• Potato1 medium (180 g)
• Egg2 count (110 g)
• Green Beans1/2 cup (50 g)
• Red Onion1/4 count (38 g)
• Tomato1/2 count (65 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water and a pinch of salt over high heat.

2. 2

   Step 2

   While boiling, peel and cut the potato into pieces. Remove the ends of the green beans.

3. 3

   Step 3

   Once the water comes to a boil, add the potato and boil for 8-10 minutes until soft but not falling apart.

4. 4

   Step 4

   When 5-6 minutes are left, add the green beans. Remove and drain.

5. 5

   Step 5

   Simultaneously, boil the egg in another small pot for 8-10 minutes.

6. 6

   Step 6

   Remove, let cool for a few minutes, peel and cut into pieces.

7. 7

   Step 7

   Cut the tomato into wedges and the red onion into rings. If desired, you can wash the onion in salted water to reduce the bitterness.

8. 8

   Step 8

   In a bowl place the potato, green beans, egg, tomato and onion.

9. 9

   Step 9

   Season with olive oil and lemon juice. Salt and pepper to taste and add parsley if desired.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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