Potato Salad with Egg

  • Serves: 8
  • Cooking Time: 20 MINS
  • Total Calories: 197 CALS

Nutrients per serving:

  • 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.

Preparation: 25 minutes

Cooking: 20 minutes

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