Potato Salad with Egg White
This Potato Salad with Egg White is a healthy and filling salad that is perfect for weight loss. It's packed with fiber and protein from the potatoes and egg whites, 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.
Allergen Information: Contains Egg
Nutrition Facts
Per serving
Energy
153 kcal
Protein
8 g
Carbs
17 g
Fat
5 g
Fiber
2 g
Ingredients
Potato, brown skin, small
1 small (100g)
Egg, poultry, white, raw
2 medium (66g)
Chopped Onion
0.25 small cup (30g)
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.
Use a small spoon to remove the yolks and chop whites.
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 whites, 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.