Homestyle Potato Salad
Active Time15 minutes
Total Time45 minutes
Servings8
Ingredients
- 3 lb baby red potatoes
- 4 hard-cooked, peeled 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 of cold water. Bring to a boil on high; cook 7–8 minutes until easily pierced with a fork, but not breaking apart. Drain, place on baking sheet, and chill 30 minutes.
- Chop eggs into small pieces; chop parsley.
- Combine trinity mix, relish, mayonnaise, mustard, vinegar, salt, and pepper in large bowl until blended. Fold in parsley, eggs, and potatoes; chill until ready to serve.
Ingredients
- 3 lb baby red potatoes
- 4 hard-cooked, peeled 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 of cold water. Bring to a boil on high; cook 7–8 minutes until easily pierced with a fork, but not breaking apart. Drain, place on baking sheet, and chill 30 minutes.
- Chop eggs into small pieces; chop parsley.
- Combine trinity mix, relish, mayonnaise, mustard, vinegar, salt, and pepper in large bowl until blended. Fold in parsley, eggs, and potatoes; chill until ready to serve.
Nutritional Information
Amount per ⅛ recipe serving: Calories 210, Total Fat 6.00g, Sat Fat 1.00g, Trans Fat 0.00g, Chol 105mg, Sodium 730mg, Total Carb 31g, Fiber 3.00g, Sugars 4g, Protein 7g, Calc 2%, Vit A 0%, Vit C 0%, Iron 10%