Potato Salad with Eggs and Olives

Ingredients

• Potato1 medium (180 g)
• Egg1 count (55 g)
• Black Olives4 count (20 g)
• Olive Oil1/2 tablespoon (5 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water and a pinch of salt over high heat.

2. 2

   Step 2

   While boiling, peel and cut the potato into pieces.

3. 3

   Step 3

   Once the water comes to a boil, add the potato. Let it boil for 10-12 minutes until soft but not falling apart. Drain.

4. 4

   Step 4

   Separately, boil the egg in a small pot for 8-10 minutes. Remove, let cool for a few minutes, peel and slice.

5. 5

   Step 5

   Slice the olives.

6. 6

   Step 6

   On a plate mix the potato, egg and olives. Season with olive oil and salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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