Potato Salad with Egg
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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
Nutritional Facts
Amount Per Serving
197 Calories
Protein
7g
Fat
9.3g
Carbohydrate
22g
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.