potato-salad | aktivolife

Potato Salad

Total time: 30 minutes

Serves 3

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

2 - Potatoes, peeled, cut into 1½-inch pieces

1 tsp - Salt

2 cups - Water

½ cup - Carrot, peeled and sliced

¼ cup - Corn, frozen, thawed

1 - Egg

1 - Japanese cucumber, sliced

1 slice - Ham, cut into 1-inch strips

1 tb - Rice vinegar

¼ tsp - Ground black pepper

6 tb - Mayonnaise, reduced fat

UTENSILS

Saucepan, Pot, Bowl, Chopping board, Knife

INSTRUCTIONS

1. Add the potatoes, salt and water in a medium pot. Bring to a boil. Reduce to a gentle boil for 15 minutes until the potatoes are tender. Drained.

2. Add the potatoes, rice vinegar, and black pepper in a bowl. Mash lightly and mix well. Set aside to cool.

3. Set the saucepan over medium-high heat until the water comes to a rolling boil. Reduce the heat slightly to keep the water at a steady but gentle boil. Cook the egg for 10 minutes. Peel and chop.

4. In a small bowl, mix the cucumber with salt. Let it stand for 5 minutes. Squeeze out the excess moisture.

5. In the bowl with the cooled potatoes, add the carrots, corn, egg, cucumber, ham and mayonnaise. Mix well.

6. Refrigerate for 30 minutes. Serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = 342g

Energy (kcal)

230.0

Carbs (g)

22.9

Proteins (g)

6.5

Fats (g)

11.5

Fibre (g)

5.0