Fresh gluten free potato salad.

Peel the potatoes and carrot to boil for 15 minutes. At the same time in another saucepan boil the egg. In the meantime, cut the bell pepper to taste. I like it in squares.

Once boiled and drained, add it to a bowl with the bell pepper. Separate the egg white from the egg and cut the egg white and add it to the bowl. With the egg white I chop it well and sprinkle it all over the dish. To finish, add the chopped parsley with the pepper and put in the fridge. When serving two spoonfuls of oil and salt to taste.