Farmhouse Potato Salad
Delicious non traditional salad that can be served with BBQs or just on the side.
Yield
4 servingsPrep
15 minCook
20 minReady
60 minLow in Saturated Fat, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
potatoes
|
|
| 2 | each |
eggs
|
|
| 3 | each |
garlic cloves
|
|
| 2 | tablespoons |
mayonnaise
|
|
| 1 | tablespoons |
clear honey
|
* |
| 2 | teaspoons |
dijon mustard
|
|
| ½ | teaspoons |
salt
|
|
| ¼ | teaspoons |
black pepper
|
|
| 2 | tablespoons |
parsley flakes
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
potatoes
|
|
| 2 | each |
eggs
|
|
| 3 | each |
garlic cloves
|
|
| 3E+1 | ml |
mayonnaise
|
|
| 15 | ml |
clear honey
|
* |
| 1E+1 | ml |
dijon mustard
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
parsley flakes
|
|
Directions
Wash the potatoes and make small holes with a fork.
Smash the garlic cloves and add with the potatoes in a sauce pan, cover with water and boil until fully cooked.
Remove from heat and let cool down in the water for 30 minutes.
Boil the eggs for 8 to 10 minutes to ensure the egg yolks are hard. Peel the eggs, cut in half and remove the egg yolks.
Mash the egg yolks and add the rest of the ingredients except the parsley.
Mix well to make the salad dressing.
Remove the potatoes from the water, peel and cut into small cubes.
Place into a salad bowl, slice the egg whites and add to the potatoes.
Add the parsley.
Pour the salad dressing over, and mix well.
Refrigerate for 1 hour, and serve.
