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No Mayo Potato Egg and Anchovy Salad
This no mayo potato salad with egg and anchovies is delicious as a light lunch or dinner. It's like a salad Nicoise without tuna and just as delicious as well as being a healthy balanced choice.
Course
Main Course, Salad, Side Dish
Cuisine
British
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
1
Calories
453
kcal
Author
Corina Blum
Ingredients
5
new potatoes
1
egg
6
tinned anchovies
50
g
mange touts
50
g
cherry tomatoes
halved
6
asparagus spears
Pinch
salt
Pinch
black pepper
¼
lemon
juiced
Metric
-
US Customary
Instructions
Halve the potatoes and boil them for about 15 minutes or until cooked.
In a separate pan put the egg on to boil for about 10 minutes.
Just before the potatoes are ready, add the asparagus.
Remove the egg and put it in a bowl of cold water. Leave it for a few minutes to cool before removing the shell and quartering.
Arrange all the ingredients on a plate. Season. Drizzle the oil from the anchovy tin over the salad and finish with a squeeze of lemon.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
453
kcal
|
Carbohydrates:
76
g
|
Protein:
24
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Cholesterol:
184
mg
|
Sodium:
975
mg
|
Potassium:
2173
mg
|
Fiber:
12
g
|
Sugar:
8
g
|
Vitamin A:
1751
IU
|
Vitamin C:
124
mg
|
Calcium:
170
mg
|
Iron:
8
mg