Potato, Tomato and Egg Salad with Mayonnaise

Ingredients

• Potato1 medium (180 g)
• Tomato1 count (130 g)
• Egg1.1 medium (55 g)
• Lettuce1/2 cup (18 g)
• Low-Calorie Mayonnaise1 tablespoon (14 g)
• Nonfat Yogurt2 tablespoon (30 g)
• Oregano1 pinch (1 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Wash, peel and cut the potato into pieces.

2. 2

   Step 2

   Boil water with a little salt and add the potato once boiling. Add also the egg, previously washed.

3. 3

   Step 3

   Cook the potatoes for approximately 8-10 minutes and remove before they are too soft. Drain well.

4. 4

   Step 4

   Let cool off, peel and cut into pieces.

5. 5

   Step 5

   While the potato and egg are cooking, cut the tomato into small pieces.

6. 6

   Step 6

   In a bowl mix mayonnaise, non-fat yogurt, lemon juice and a little pepper to make the dressing.

7. 7

   Step 7

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