Easy Potato Salad Recipe Without Eggs

A healthy and satisfying summertime salad

This makes for a tasty packed lunch or light supper with new potatoes, crunchy green beans, soft-boiled egg, parsley, lemon and chives.

It can be tricky to know what to eat when suffering from symptoms of IBS, as many foods may have to be eliminated. However, this salad incorporates great, tasty ingredients with many nutritional benefits. Eaten warm, this salad has less resistant starch within the potatoes than when cold. The addition of lots of fresh herbs and lemon brings this salad to life too.

2 eggs, soft-boiled
100g
Eggs
2 anchovies, finely chopped
10g
Fresh parsley, chopped
10g
Fresh chives, chopped
10g
Juice ½ lemon
10g
New potatoes, halved
200g
Green beans, trimmed
200g

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Boil the new potatoes in a large pan of boiling water until tender, approximately 20 minutes. Drain and leave in the pan with the lid on to keep warm.
Bring a medium pan of water to simmer. Lower the eggs into the water and cook for 5 minutes. Lift out with a slotted spoon and leave to cool. Add the green beans to the water and simmer for 4 minutes, then remove with a slotted spoon and plunge into cold water.
Peel the eggs and cut into quarters. Toss the potatoes and beans with the chopped anchovies, herbs and lemon juice. Top with the eggs to serve.

Typical Values	per 100g	per 248g serving
Energy	75 kcal 316 kj	187 kcal 784 kj
Fat of which saturates	2.3 g 0.6 g	5.8 g 1.5 g
Carbohydrate of which sugars	7.2 g 1.8 g	17.9 g 4.5 g
Fibre	2.5 g	6.2 g
Protein	5.1 g	12.6 g
Salt	0.4 g	0.9 g

Potatoes

A source of carbohydrate providing essential energy. New potatoes have much thinner skins than old potatoes which means they don't need to be peeled (sometimes it is recommended to avoid fruit and vegetable skins with IBS symptoms). Also, eating these when still warm, means they have less resistant starch than when cold, which somebody with IBS needs to be mindful of.

Egg

A nutrient-packed food providing B vitamins, vitamin D, essential fats and a great source of protein.

Anchovies

Small fish with edible bones, meaning they provide vitamin D and calcium as well as protein.

Green beans

Delicious, seasonal ingredient adding crunch and colour to this salad. Providing fibre as well as essential micronutrients such as vitamin K and folate. As a bean, they also provide a plant-based source of protein.

Disclaimer: This article is for information only and should not be used for the diagnosis or treatment of medical conditions. Egton Medical Information Systems Limited has used all reasonable care in compiling the information but make no warranty as to its accuracy. Consult a doctor or other health care professional for diagnosis and treatment of medical conditions. For details see our conditions.