Tuna, Egg, Potato and Olive Salad with Yogurt Dressing

Ingredients

• Egg1 count (55 g)
• Potato1 medium (180 g)
• Olives4 count (20 g)
• Scallion1 tablespoon (5 g)
• Parsley1 tablespoon (4 g)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)
• Spinach1/2 cup (15 g)
• Canned Tuna in Water1/2 can (60 g)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. While boiling, peel and dice the potato.

2. 2

   Step 2

   Once the water comes to a boil, add the potatoes and boil for 10 minutes. Once done, remove, drain and let cool.

3. 3

   Step 3

   Separately, boil the egg in a small pot for 8 - 10 minutes. Similarly, remove and drain.

4. 4

   Step 4

   Meanwhile, chop the scallions and parsley. Alternatively, you can use the whole leaves.

5. 5

   Step 5

   Slice the olives.

6. 6

   Step 6

   Optional: You can add diced celery.

7. 7

   Step 7

   For the dressing: Mix the plain yogurt with lemon juice, mustard and salt and pepper.

8. 8

   Step 8

   In a salad bowl place the drained tuna, sliced egg, potato, olives, spinach and parsley. Pour the dressing, mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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