Egg Potato Salad

Name: Egg Potato Salad
Total time: 30 min
Yield: 754 g
Ingredients: San Lucas Extra Virgin Avocado Oil (1L) 20 ml; Boiled Egg 300 g; Allulose 1/10 Calorie 4 g; Corn (Raw) 50 g; Blanched Carrot 65 g; Steamed Potato 130 g; MyNormal Mayonnaise 100 g; Onion 85 g

Cook 30 min Difficulty EASY 1,401 kcal

#Potato Salad #Egg Salad #Egg Dish #Salad Recipe #Brunch #Healthy Food #Diet Meal #Home Party #Easy Recipe #Picnic

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Ingredients

Main ingredients

San Lucas Extra Virgin Avocado Oil (1L) 20 ml
Boiled Egg 300 g
Allulose 1/10 Calorie 4 g
Corn (Raw) 50 g
Blanched Carrot 65 g
Steamed Potato 130 g
MyNormal Mayonnaise 100 g
Onion 85 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 69.39 g 19%

Protein 48.19 g 14%

Fat 105.94 g 67%

Serving size 754g

Cooking steps

1

Boil or blanch the ingredients, then season with a pinch of salt and pepper and mix well.

Egg Potato Salad

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