Hearty Potato, Egg & Apetina Salad

Name: Hearty Potato, Egg & Apetina Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 3
Cuisine: Global
Ingredients: 750 grams baby new potatoes; 3 teaspoons balsamic vinegar; 2 larges flat cap mushrooms, sliced; 100 grams Apetina cheese; 3 larges eggs; 1 Tbsp olive oil; 3 spring onions, finely sliced; 10 sundried tomatoes, sliced; 1 teaspoon wholegrain mustard

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.

Instructions

Boil the potatoes in salted water for 15-20 minutes until tender.

Ingredients you will need

Potato

Water

While the potatoes are cooking, boil the eggs for 7 minutes, then refresh in cold water before peeling the shells off.

Ingredients you will need

Potato

Pasta Shells

Water

Egg

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.

Ingredients you will need

Black Pepper