Potato Salad with Egg

Ingredients

2 lbs (900 g) red baby potatoes (with peel), larger potatoes halved or quartered
water
1 tsp (5 mL ) salt
1/4 cup (60 mL) shaved fresh Parmesan cheese
1/4 cup (60 mL) red onion, finely chopped
4 hard cooked eggs, cut into  1/3 inch (1 cm) slices
3 tbsp (50 mL) fresh parsley, chopped 
(or  2 1/4 tsp (11 mL) parsley flakes)

Lemon Sour Cream Dressing:

3 tbsp (50 mL) olive oil
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) sour cream
1 tbsp (15 mL) Dijon mustard
2 tsp (10 mL) liquid honey
1 garlic clove, minced or 1/4 tsp (1 mL) powder
1/4 tsp (1 mL) salt
to taste pepper

Directions

Cook potatoes in water and salt in large saucepan until tender. Drain well and cool completely. Transfer to a large bowl and add next four ingredients and toss.

Lemon Sour Cream Dressing:

Combine all 8 ingredients in jar with tight fitting lid to make  1/2 cup (125 ml) dressing. Shake well and drizzle over potato mixture then toss.

Makes: 8 servings/1.5 L

Preparation: 25 minutes 

Cooking: 20 minutes

Nutrients per serving:

Calories: 197
Protein: 7 g
Carbohydrate: 22 g
Fat: 9.3 g

Credit to: Company's Coming, "The Egg Book". To purchase a copy of this new book, go to The Store.