Turkish potato salad with boiled eggs
A lunch for one: 545 kcal with 19 g of protein, 62 g of carbs and 25 g of fat, ready in 35 min.
- 35 min
- Lunch · 1 serving
- Turkish
- 545 kcal
Nutrition per serving
545 kcalEnergy: 14% protein, 45% carbs, 41% fat
- 19 gProtein
- 62 gCarbs
- 25 gFat
Fiber 7 gSugar 6 gSodium 450 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
Contains: Eggs
Ingredients
For one serving.
- Potato2 (260 g)
- Eggs2 (100 g)
- Spring onions3 (30 g)
- Parsley20 g
- Dill10 g
- Olive oil1 tbsp
- Lemon juice2 tbsp
- Cumin½ tsp
- Chili flakes½ tsp
Method
- Boil the potatoes in their skins for 25 minutes, until a knife slides in; cool for 10 minutes, peel and cube.
- Boil the eggs for 9 minutes, cool them in cold water and quarter them.
- Finely chop spring onions, parsley and dill; whisk olive oil, lemon juice, cumin, chili flakes and salt.
- Toss the potatoes with the herbs and dressing while still warm, then top with the eggs.
Make ahead
Boil the potatoes and eggs a day ahead; dress and add the herbs before eating.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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