in ,

Potato Salad

Potato Salad

Portions: 8 servings
Cook time: 20 minutes
Prep Time: 10 minutes
Calories Portions: 285

Ingredients:

1 lb potatoes, peeled and cubed
5 hard boiled eggs
6 whole baby dill pickles, diced
1 red onion, diced
1 cup mayo
1 tbsp milk
1 tbsp mustard
1/2 tsp sugar
1/2 tsp salt
1/2 tsp black pepper

Steps:

1. Bring a large pot filled with water to a boil. Add the potato chunks and boil for 2 minutes. Cover and reduce heat to a simmer. Simmer for 10-15 minutes, until potatoes are fork tender. Drain the potatoes and allow to cool.
2. In a small bowl combine the mayo, milk, mustard, sugar, salt and pepper. Whisk until well mixed.
3. Peel the hard boiled eggs. Chop 4 of the eggs, into chunks (set the remaining egg aside).
4. In a large mixing bowl combine the chopped eggs, pickles, onions, radishes and potatoes. Mix with a wooden spoon. Stir in the mustard dressing. Mix until all the potatoes are coated evenly.
5. Slice the remaining egg into thin slices. Transfer the potato salad into a serving dish. Top with the egg slices and serve.

Tip:Use vegan mayo and omit the eggs for vegan option. Use coconut milk for a dairy free option. Recipe is gluten free.

Potato Salad

Lemon chicken with rice and roasted corn

Lemon Chicken and Rice with Roasted Corn

Brownie chocolate cake

Quick and Easy Brownie Chocolate Cake