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 | Ham and Egg Potato Salad | Makes enough for four 600ml Bright&Healthy™ lunchkit lunches. Best eaten within 24 hours of making.
500 grams peeled waxy or new potatoes
3 finely chopped spring onions
½ cup thinly sliced celery
4 roughly chopped hard boiled eggs
125 grams diced ham
2 tablespoons finely chopped parsley
salt and pepper to taste
3 tablespoons light sour cream
3 tablespoons low-fat mayonnaise (see our recipe)
| | Cook the potatoes in lightly salted water and drain well. Dice roughly. While they are still slightly warm, mix with all the remaining ingredients; this gives the best flavour.
Let cool completely and refrigerate in a Tellfresh® storer until required.
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