Potato Salad Recipe | Nutritional Therapy for IBD

Ingredients

2 Potatoes

3 eggs

½ onion, finely chopped

1-2 TBSP olive oil

3 TBSP freshly squeezed lemon juice

Salt and pepper

2 Potatoes

3 eggs

½ chopped onion finely

1-2 TBSP (15–30 ml) olive oil

3 TBSP (45 ml ) freshly squeezed lemon juice

Salt and pepper

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Dietary Therapies

CDED P1

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Nut Free

Put the potatoes in a small pot and cover with water.
Bring to a boil over high heat, then reduce heat to medium-low.
Cook the potatoes until tender but still slightly firm (about 8 – 10 minutes).
Drain.
While the potatoes are cooking, place the eggs in another pot and cover with water.
Bring to a boil over high heat, then reduce heat to low and cook for 10 minutes.
Remove the eggs from the water and rinse with cold water.
Put the eggs in a bowl and let them cool for 5 – 10 minutes. When the eggs are cool, remove the shells, then chop.
In a medium bowl, combine the potatoes, eggs, onion, olive oil, lemon juice, add salt and pepper