Potato Salad

Ingredients

• Potato1 medium (180 g)
• Egg1 count (55 g)
• Onion1/4 count (38 g)
• Olive Oil1/2 tablespoon (5 ml)
• Sherry Vinegar1/2 tablespoon (5 g)

Instructions

1. 1

   Step 1

   Place two pots with water over high heat until they boil.

2. 2

   Step 2

   Meanwhile, peel and dice the potatoes.

3. 3

   Step 3

   Once boiling, add the potato and egg in different pots and let the potato boil for 10 minutes and the egg for 8 minutes.

4. 4

   Step 4

   Meanwhile, chop the onion and parsley.

5. 5

   Step 5

   Remove the potato and the egg and stop cooking with cold water or in a bowl filled with water and ice. Drain.

6. 6

   Step 6

   Add the potato in a bowl with the previously chopped egg. Add parsley, sherry vinegar, olive oil, onion, salt and mix.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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