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Potato Salad

by
Potato Salad

Be a hit at the picnic with this classic potato salad with crunch!

Serves 8 • Cook time: 10 min. • Prep time: 25 minutes • 304 Calories

Ingredients:

  • 3 lbs Yukon gold potatoes
  • 2 tbsp chives, finely chopped
  • 2 tbsp Italian parsley, finely chopped
  • 3/4 cup Persian cucumbers, diced
  • 3/4 cup pickles (sweet or dill), diced
  • 4 hard boiled eggs, roughly chopped
  • 5-6 radishes thinly sliced
  • 1/2 cup mayonnaise
  • 2 tbsp olive oil
  • 1 tbsp stone ground mustard
  • 1/4 cup juice from pickle jar
  • 1/2 tsp salt
  • fresh ground pepper, to taste

Directions

  1. Chop your potatoes, hard-boiled eggs and veggies.
  2. Boil your potatoes, allow them to cool, then add them to a large bowl.
  3. Whisk together your dressing ingredients in a separate bowl.
  4. Add the boiled eggs, radish, cucumbers, pickles, parsley, and chives and to the potatoes.
  5. Whisk together your dressing ingredients in a separate bowl, then pour over everything and gently mix together.
  6. Garnish with extra herbs and serve, or store in an airtight container in the fridge for up to four days.
  7. Enjoy every perfect bite!

Nutrition

  • CALORIES304
  • PROTEIN7 g
  • CARBOHYDRATES35 g
  • TOTAL FAT16 g
  • DIETARY FIBER5 g
  • CHOLESTEROL98 mg
  • SODIUM438 mg
  • TOTAL SUGARS2 g

Thanks to The Modern Proper website for this recipe!

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