Potato salad

A good idea of a complete and balanced meal to put into your lunch box!

Ingredients for 1 person

  • 250 g of potatoes
  • 150 g of tomatoes
  • 50 g of pickles (or relish)
  • 50 g of ham or smoked turkey breast
  • 1 egg
  • 100 g of plain yoghurt
  • ½ teaspoon of mustard
  • 1 teaspoon of lemon juice
  • 1 tablespoon of sunflower oil
  • Salt and pepper
  • A few sprigs of fresh parsley


Step 1:

Boil 2 pans of water: one for cooking potatoes, one for cooking the egg.

Cooking the potatoes: put the potatoes in boiling water, then put a lid on the pan. Cook 25-30 minutes from boiling. The cooking time will depend on the size of your potatoes. To check the cooking: plant the tip of a knife in the potato, it is done without resistance if the potato is cooked enough.

At the end of cooking, drain and let cool.

Cooking the « hard » egg: immerse delicately the egg into the boiling water. Cook 10 minutes from boiling.

At the end of cooking, quickly pass the egg under cold water, drain and let cool.

Step 2: preparation of a light mayonnaise

Swab the egg. Separate the white and yellow. White will be used in step 3.

With a fork crush the yolk of the egg.

In a bowl, mix crushed egg yolk, yogurt, mustard and lemon juice. Mix until smooth, without pieces. Season with salt and pepper to taste. Set aside.

Step 3:

Cut the smoked turkey, egg white, tomatoes and pickles into small pieces.

Step 4:

With a knife, remove the skin from the cooked potatoes.

Cut the potatoes into small pieces.

Step 5:

In a salad bowl, mix all ingredients into pieces: potatoes, tomatoes, turkey, pickles, egg white. Add the light mayonnaise made in step 2. Mix.

Cut with scissors a few sprigs of fresh parsley and sprinkle on your salad. Add sunflower oil. Mix. Taste the salad and if necessary rectify the seasoning with salt and pepper.

Step 6:

Cover your salad with a plastic wrap and refrigerate for a minimum of 2 hours before serving.

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