Egg and Potato Salad
Egg and Potato Salad is a hearty and filling dish that is perfect for lunch or dinner. This recipe is gluten-free and vegetarian, making it suitable for many dietary preferences. It is also a great source of protein and fiber, thanks to the eggs and potatoes. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
229 kcal
Protein
15 g
Carbs
21 g
Fat
9 g
Fiber
3 g
Ingredients
Potato, brown skin, small
100 gms (100g)
Egg, poultry, whole, raw
2 medium (100g)
Red Onion
0.25 cup, chopped (50g)
Celery Stalk (chopped)
2 tbsp (30g)
Fresh Parsley (chopped)
2 tbsp (10g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.25 tsp (0.5g)
lemon juice
1 tbsp (15g)
Instructions
Preparation
Boil Potato & Egg:
Boil eggs for 7-12 mins.
Peel and chop. Set aside.
Pressure cook Potato for 3-4 whistles
Peel and cut into small cubes.
Cooking Steps
In a large mixing bowl, whisk together the salt, black pepper and lemon juice until well combined.
Add the boiled and cubed potatoes, chopped eggs, red onion, celery, and parsley to the bowl.
Gently toss the ingredients until everything is coated in the dressing.
Serve it.