Potato & Egg Salad

This delicious salad is an excellent source of protein, fibre and carbohydrate and also proves useful amounts of most vitamins and minerals.

Prep time : 10 mins
Cooking time : 10 mins
Serve : 1

Ingredients:
1 egg
1 potato, cut into 1.5cm cubes
1.5 tablespoons frozen peas, thawed
1 tablespoon drained tinned corn kernels
2 teaspoons finely diced celery
1.5 teaspoon finely chopped parsley
1/2 small garlic clove, crushed (optional)
2 teaspoons whole-egg mayonnaise

Method:
Put the egg in a small saucepan of water and bring to the boil.

Cook for 2 mins, then add the potato and cook for a further 8 mins.

Drain. Rinse the egg under cool running water, peel and roughly chop.

Put the potato, egg, peas, corn, celery, parsley, garlic and mayonnaise in a small bowl and mix to combine.

Season to taste.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd