Hearty Potato, Egg & Apetina Salad
Hearty Potato, Egg & Apetina Salad is a gluten free, dairy free, whole 30, and vegetarian main course. This recipe serves 3. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 12g of protein, 9g of fat, and a total of 326 calories. If you have olive oil, spring onions, balsamic vinegar, and a few other ingredients on hand, you can make it. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. From preparation to the plate, this recipe takes about 25 minutes.
Boil the potatoes in salted water for 15-20 minutes until tender.
While the potatoes are cooking, boil the eggs for 7 minutes, then refresh in cold water before peeling the shells off.
Saute the mushrooms for a few minutes in a splash of olive oil until tender. I like to season my mushrooms with black pepper as they cook. They really absorb the flavour.
Drain the potatoes once they are cooked and put into a large bowl with the spring onions, sundried tomatoes and mushrooms.
Whisk up the dressing ingredients (olive oil, vinegar, mustard and black pepper) and coat the salad in it.
Crumble the Apetina over the salad, then top with halves.