Recipes
Homestyle Potato Salad
8 servings
1 hour total (Active 15 minutes)
Shopping list
Ingredients
- 3 lb baby red potatoes
- 4 peeled hard-boiled eggs
- 2 tablespoons fresh Italian parsley
- 8 oz trinity mix (diced fresh onions, bell peppers, and celery)
- ¼ cup dill relish
- ½ cup light mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider (or white) vinegar
- 1 ½ teaspoons kosher salt
- ¼ teaspoon pepper
Steps
- Cut potatoes into wedges; place in large stockpot and cover with cold water. Bring to a boil on high; cook 7–8 minutes until easily pierced with a fork, but not breaking apart. Drain, spread potatoes in single layer on baking sheet, and chill 30 minutes.
- Chop eggs into small pieces; chop parsley coarsely.
- Combine trinity mix, relish, mayonnaise, mustard, vinegar, salt, and pepper in large bowl until blended. Add parsley, eggs, and potatoes to bowl; stir gently to combine. Chill until ready to serve.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ⅛ recipe serving: Calories 220, Total Fat 6g, Sat Fat 1.5g, Trans Fat 0g, Chol 85mg, Sodium 680mg, Total Carb 33g, Fiber 3g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 6g, Vitamin D 0%, Calc 4%, Iron 10%, Potassium 15%