Potato, Egg, Tomato and Cabbage Salad with Yogurt Dressing

Ingredients

• Potato1/2 medium (90 g)
• Tomato1/2 count (65 g)
• Egg1 medium (50 g)
• Cabbage1 cup (90 g)
• Plain Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Once boiling, add the potato and egg. Boil for 10-12 minutes. Drain and set aside.

3. 3

   Step 3

   At the same time, shred the cabbage and slice the tomato.

4. 4

   Step 4

   Next, peel and slice the egg.

5. 5

   Step 5

   For the yogurt dressing, in a bowl, mix the plain yogurt, lemon juice and salt and pepper to taste. Optional: Add garlic powder.

6. 6

   Step 6

   Serve all the ingredients in a bowl and season with the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Potato, Egg, Tomato and Cabbage Salad with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.