Potato, Egg, Onion and Pickle Salad

Ingredients

• Potato1 medium (180 g)
• Egg1 count (55 g)
• Onion1/4 count (38 g)
• Pickles1 small count (30 g)
• Scallion1 tablespoon (5 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Vinegar1/2 tablespoon (5 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. Add also the egg, previously washed.

3. 3

   Step 3

   Cook the potatoes for approximately 8-10 minutes and remove before they are too soft. Drain well.

4. 4

   Step 4

   Let cool off, peel and cut into medium pieces.

5. 5

   Step 5

   While the potato and egg are cooking, cut the onion into thin strips and wash in salted water. Chop the scallion.

6. 6

   Step 6

   To make the dressing, mix olive oil, vinegar and lemon juice. Add the scallion and salt and pepper to taste.

7. 7

   Step 7

   In a bowl serve the potatoes, egg, onion and pickles. Season with the dressing and mix well.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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