35minutes, 20 of them waiting
444Calories
20gProtein
1serving
Potato salad with egg, gherkin and mustard, the way it belongs on the table. The yoghurt replaces most of the mayonnaise and nobody notices.
Ingredients
Forserving
- 300 gPotatoes, waxy
- 55 gEgg (1 piece)
- 30 gGherkins
- 30 gRed onion
- 60 gGreek yoghurt, 0% fat
- 30 gMayonnaise, light (2 tbsp)
- 10 gMustard (2 tsp)
- Salt, pepper, chives
How to make it
- Boil the potatoes in their skins for 20 minutes, adding the egg for the last eight. Drain, cool the egg under cold water.
- Peel and slice the potatoes, quarter the egg, finely dice the gherkins and onion.
- Stir together the yoghurt, mayonnaise, mustard, salt and pepper and fold everything through.
- Leave for 20 minutes, then scatter chives over.
One tip
Mix the potatoes with the dressing while they are still warm. Warm they take on flavour, cold they stay silent.
Nutrition per serving
| Calories | 444 |
|---|---|
| Protein | 20 g |
| Fat | 13 g |
| Carbs | 62 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
—
2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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