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Farmhouse Potato Salad

 
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Delicious non traditional salad that can be served with BBQs or just on the side.

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

60

min

Low in Saturated Fat, Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 9530% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 275mg 11%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 2% Vitamin C 10%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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