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6 Serves
88 Mins
Boil the potatoes and eggs in a large pot until tender, then drain and allow them to cool completely.
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BritishVitamin E
1 mg / 15 mgVitamin K
39 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
85 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
76 mg / 1,250 mgPotassium
335 mg / 4,700 mgSodium
1085 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
4 g / 28 gSugar
5 g / 50 gSaturated Fat
1 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
Peel the cooled potatoes and eggs, then dice them along with the fresh cucumber and onion into uniform, bite-sized pieces using a chef's knife.
In a small mixing bowl, whisk together the oil, vinegar, salt, and black pepper to create the dressing.
Combine the diced vegetables and eggs in a large bowl, pour the dressing over the mixture, and toss gently until evenly coated.
12
g25
g26
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Turkish
Italian