Potato salad with garden peas, bacon & egg
Potato salad with garden peas, bacon & egg
438kcal Per person
24g Protein
60g Carbs
11g Fat
12g Fiber
Ingredients
- ½ pound baby potatoes (227 g)
- 1 egg
- 4 ounces garden peas (frozen) (112 g)
- 5 radishes
- 2 pickles
- 3 slices bacon
- 1 tablespoon yogurt, nonfat (15 ml)
- 1 teaspoon mayonnaise (5 ml)
- ½ teaspoon yellow mustard (3 g)
- 1 handful mixed salad (30 g)
Preparing this recipe
- Cut the baby potatoes in half and cook them in a pot of boiling water for 8-10 minutes until they are tender. Drain and rinse with cold water.
- Cook the egg in a pan of water for 6-8 minutes. Shock it in cold water, peel the egg and cut it into wedges.
- Boil the garden peas for 2-4 minutes in a pot of boiling water, then drain.
- Slice the radishes into thin rounds, then into strips and dice the pickles.
- Slice the bacon into strips.
- Prepare a dressing by mixing yogurt, mayonnaise and mustard in a small bowl.
- Combine the cooked baby potatoes, garden peas, radishes, pickles and bacon strips in a bowl. Stir the dressing into the salad. Season the potato salad with salt and pepper.
- Place the lettuce on a plate and top it with the salad. Place the egg wedges on top of the salad and sprinkle with some pepper and salt to taste.
Tip van FitChef
Stir some finely chopped fresh chives into the potato salad.
