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 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
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.
Cut the smoked turkey, egg white, tomatoes and pickles into small pieces.
With a knife, remove the skin from the cooked potatoes.
Cut the potatoes into small pieces.
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.
Cover your salad with a plastic wrap and refrigerate for a minimum of 2 hours before serving.