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Lemony Egg Potato Salad Boxes with Yoghurt and Cucumber
Jammy eggs, new potatoes, cucumber, spinach, herbs, and a bright yoghurt mustard dressing for sturdy lunch boxes.
30 min470 kcal4 base servings
Recipe and nutrition estimates
Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.
Nutrition
Estimated nutrition per serving
470 kcalEstimated 4 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 470 kcal |
| Protein | 24g |
| Carbohydrate | 52.9g |
| of which sugars | 9.5g |
| Fat | 16.7g |
| of which saturates | 4.7g |
| Fibre | 12g |
| Salt | 1g |
Cook mode
Cook the potatoes
Halve any large potatoes, then boil in salted water for 14-16 minutes until a knife slides through with only slight resistance. Drain and leave to steam-dry.
Timer: 16 min