Potato Salad With Egg
This Potato Salad with Egg is a healthy and filling salad that is perfect for weight loss. It's packed with fiber and protein from the potatoes and egg , and the fresh herbs and lemon juice add a burst of flavor without adding too many calories. This salad is vegetarian and gluten-free, making it suitable for many dietary preferences. It is also dairy-free, making it a great option for people with a dairy allergy.
Nutrition Facts
Per serving
Energy
200 kcal
Protein
9 g
Carbs
19 g
Fat
10 g
Fiber
3 g
Ingredients
Potato, brown skin, small
1 small (100g)
Egg, poultry, whole, raw
1 medium (50g)
Chopped Onion
0.5 small cup (50g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Olive Oil
1 tsp (5g)
lemon juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.25 tsp (0.5g)
Instructions
Preparation
For Boiling Egg whites:
Boil the eggs in water for 9-12 minutes.
Peel the eggs and cut them in half lengthwise.
Chop into small pieces.
For Boiling Potato:
Cook potato in pressure cooker for 3-4 whistle.
Peel and cube boil potato.
Cooking Steps
In a mixing bowl, combine the cubed boiled potato, chopped boiled egg, chopped onion, chopped coriander. Mix well.
In a small mixing bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Pour the dressing over the salad and toss well to coat.
Serve immediately or refrigerate until ready to serve.