Budget-friendly
Egg dishes
Fewer than five ingredients
Mixed salads
Under 30 minutes, start to finish
Vegetables
Potato and leek salad with eggs
A complete salad you can serve either for lunch or for an evening meal. It’s light but still contains some protein.
Seasons & months
Preparation
-
Step 1
Peel and wash the leeks, cut them into rounds.
Peel the potatoes, wash them, dry them and cut them into rounds.
Take two nice leaves from the cabbage.
Steam everything for 10 minutes at 100°.
Meanwhile, bring some water to the boil with a little vinegar, gently lower in the eggs and cook them over a low heat for 7 minutes. Put them in cold water for a few minutes and shell them.
Make the vinaigrette in a salad bowl. Add the vegetables to it as they come out of the oven. Lay them in the cabbage leaves. Cut the eggs in half and put them on the vegetables. Serve warm or cold.
Nutritional values
per serving
Recipe for 1 person
Calories
471
kcal
Protein
23,8
grams
Carbohydrates
75,9
grams
Fat
8,3
grams
Fibre
22,3
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
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