How To Make Egg & New Potato Salad
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 4 large eggs
- 1 lb new potatoes, halved
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 2 green onions, thinly sliced
- 2 tbsp fresh dill, chopped
- Salt and pepper to taste
Instructions
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Place the eggs in a saucepan and cover with water. Bring to a boil over high heat, then reduce heat to low and simmer for 8 minutes. Remove from heat and place eggs in ice water to cool.
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In the same saucepan, add the potatoes and enough water to cover. Bring to a boil and cook until potatoes are tender, about 10-15 minutes. Drain and let cool slightly.
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Peel and chop the boiled eggs.
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In a large bowl, whisk together mayonnaise, Dijon mustard, green onions, dill, salt, and pepper.
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Add the chopped eggs and potatoes to the bowl, gently tossing to coat with the dressing.
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Serve chilled or at room temperature.
Nutrition
- Calories : 260kcal
- Total Fat : 13g
- Saturated Fat : 3g
- Cholesterol : 190mg
- Sodium : 260mg
- Total Carbohydrates : 24g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 10g
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