Potato, Egg, Pea and Scallion Salad

Ingredients

• Potato1 medium (180 g)
• Egg2 medium (100 g)
• Peas1/2 cup (100 g)
• Scallion3 tablespoon (15 g)
• Olive Oil2 teaspoon (10 ml)
• Vinegar1/2 tablespoon (5 g)

Instructions

1. 1

   Step 1

   Heat water in a pot over high heat. In the meantime, peel and cut the potato into pieces.

2. 2

   Step 2

   Once boling, add and let boil for 8-10 minutes until soft.

3. 3

   Step 3

   In the same pot, boil the peas for 6 minutes. Remove once tender and drain.

4. 4

   Step 4

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

5. 5

   Step 5

   Chop the scallion and mix with the potato, peas and egg.

6. 6

   Step 6

   Season with olive oil, vinegar (or lemon juice), salt and pepper to taste. Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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