Egg & potato salad with herbs

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Potato720 g (≈ 3.5 potatos) (180 g (≈ 1 potato))
• Eggs220 g (≈ 4.5 eggs) (55 g (≈ 1 egg))
• Spring onion / scallion40 g (≈ 2.5 spring onions) (10 g (≈ 0.5 spring onion))
• Parsley12 g (3 g)
• Extra-virgin olive oil40 g (10 g)
• Lemon32 g (8 g)

Method

1. Boil potatoes and eggs (eggs 9 minutes).
2. Slice; dress with olive oil, lemon, spring onion and parsley.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in dry stores.
• Contains: Eggs — always check the labels of what you buy.