Potato, Radish and Pea Salad

Ingredients

• Potato1 medium (180 g)
• Radish1/2 cup (60 g)
• Peas1/4 cup (50 g)
• Low-Calorie Mayonnaise1 tablespoon (14 g)
• Rosemary1 teaspoon (2 g)
• Olive Oil1 teaspoon (5 ml)

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.

3. 3

   Step 3

   Cook the potatoes for about 10-12 minutes.

4. 4

   Step 4

   5 minutes after removing the potatoes, add the peas. Next, remove from heat and drain well.

5. 5

   Step 5

   In the meantime, wash well and slice the radish.

6. 6

   Step 6

   Make the dressing by mixing mayonnaise, olive oil and rosemary.

7. 7

   Step 7

   Let the potato cool off, place in a bowl with the radish slices and peas. Mix with the mayonnaise and add salt if desired.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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