Ingredients to prepare potato salad and eggs.


Ingredients


3 large potatoes

1 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon soft butter

1/2 cup milk

1 cup chopped dill

1 cup chopped parsley

The sauce

1 cup cottage cheese

1 cup mayonnaise

2 garlic cloves, crushed

1/2 teaspoon salt

2 tablespoons of olive oil

1 teaspoon crushed chili

Top layer

6 large boiled eggs

1 cup of shredded cheese mayonnaise

1 cup shredded cheddar cheese


To adorn

The sweat of dill or parsley


Preparation


  1. Cook the potatoes in salted and peppered boiling water for 30 minutes.
  2. After 30 minutes of cooking, check with the fork's tip if the potatoes are tender or not.
  3. If they are tender, stop cooking. Otherwise, cook for another 5 to 10 minutes.
  4. Once cooked, immediately run the potatoes under cold water for a good 3 minutes, and then the skin should peel off very quickly. Otherwise, peel them using a peeler.
  5. Then cut the potatoes into large cubes and set them aside in a large bowl.
  6. While cooking, peel and slice the onion and shallot. Cut the pickles into slices. Reserve everything in a bowl for the rest.
  7. Prepare the sauce with the oil, vinegar, mustard, salt, and pepper.
  8. Mix the potatoes with the onion-shallot-pickle preparation and add all the sauce, mixing gently.
  9. Let everything cool in the fridge for at least 1 hour.
  10. Once the mixture is fresh, prepare the second portion of sauce and sprinkle it while mixing so that the potatoes are well soaked in the sauce.


Nutritionist's notes


This salad contains most of the nutrients and is considered an integrated recipe, as it contains carbohydrates, protein, and many vitamins and minerals.

It may be suitable for those looking for ways to lose weight and maintain it, but calculating the daily rations from it is considered somewhat high in calories.

It is recommended to use skimmed or low-fat milk and cheese to reduce the percentage of calories, fats, and cholesterol.


Potato and egg salad. And diabetics


This recipe may be high in fat, cholesterol, and calories. Therefore it may not suit diabetic patients unless he reduces these calories and fats and calculates the appropriate portion for you.

Replace cheese and milk with free or low-fat quality to reduce the amount of fat, fat, and cholesterol to maintain the integrity and health of your heart and blood circulation, and pay attention to your portion of protein to not burden the work of your kidneys.

Pay attention to the portion of carbohydrates taken in this recipe, mostly from potatoes. It can be reduced by using a small size potato instead of the large one, as it is a portion of carbohydrates.

It is preferable not to use cheese mayonnaise.

It is preferable to use egg whites without the yolks, as the yolks are high in cholesterol.


Potato and egg salad. And heart patients


It is preferable to use cheese and skimmed or low-fat milk and not to use cheese mayonnaise at all, or to replace it with a lower fat and cholesterol type.

It is preferable to use hard-boiled eggs only and to avoid eating the yolks, as they are very high in fats and cholesterol that may harm you.

It is preferable not to add salt to this recipe, as the sodium element will be high in this recipe's main ingredients.

It is preferable to reduce the amount of butter used or not to add it at all.


Potato and egg salad. And pregnant women


Since this salad contains most of the groups and nutrients, it is an example of a complete meal for you, which guarantees taking most of your daily needs of protein, carbohydrates, fats, and various minerals such as iron and calcium, which are essential for you and your fetus's development.

Containing this meal on protein will help you feel full and for a more extended period, and it may be useful to you during the first trimester of pregnancy, which you may suffer most from nausea and vomiting, and you may need snacks and rich and feel full.