Potato and Egg Salad
Nutrition per serving
| Calories | 165 kcal |
| Protein | 9.4 g |
| Carbs | 21.6 g |
| Fats | 5.2 g |
| Saturated Fat | 1.6 g |
| Monounsaturated Fat | 1.9 g |
| Polyunsaturated Fat | 1.1 g |
| Sugars | 5.5 g |
| Fiber | 4.2 g |
| Sodium | 85 mg |
Ingredients
| Egg(s) | |
| New Potatoes | |
| Romaine Lettuce | |
| Red Onion | |
| Tomatoes, Red, Ripe |
1. Boil some water in a saucepan. Add the potatoes and boil for 25 minutes, then drain and season with salt and pepper.
2. Boil the egg in a small saucepan for 12 minutes. Once boiled, place the egg under cold water for a few seconds before peeling off the shell and slicing into rounds.
3. Place the lettuce onto a plate and arrange the tomatoes, onion, potato and egg on top.