Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Sweet Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pounds small white potatoes (use waxy or red potatoes)
- Salt
- Ground pepper
- 5 large hard boiled eggs , chopped
- 1 medium red onion , chopped finely
- 2 tbsp chopped sweet basil leaves
- 1 cup corn
- ½ cup freshly-squeezed lemon juice (from 2–3 lemons)
- ½ cup extra-virgin olive oil
- 2 tbsp pasta seasoning
Directions
Place potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil , and cook for 15–20 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander .
Place the chopped eggs in a large bowl.
Sauté the onions until light golden brown and add to the bowl with the eggs.
When the potatoes are cool enough to handle, cut them in quarters, or smaller, depending on their size. Place the potatoes in the bowl with the eggs. Add the corn along with some salt, pepper and pasta seasoning to the potato and egg mixture. Set aside.
In a small bowl add the lemon juice while whisking in olive oil slowly. Add to the potatoes, mix all ingredients. Chill for 30 minutes before eating.