Wednesday, July 10, 2013

Potato & Egg Salad

    Potato & Egg Salad
AAhh...potato salad...I love making this in the summer. It's so crazy filling and it's summer friendly (read: very little stove time). This is very similar to the one with bacon. The big difference is that it's vegetarian, but i'st still really yummy.

Potato & Egg Salad
(serves 4)

  • 1 1/2 lb russet potatoes, chopped into bite size pieces
  • 1 green onion, finely diced
  • 2 celery stalks, finely diced
  • 4 hard boiled eggs, chopped
  • 1/2 cup mayonnaise
  • 1 Tbsps horseradish Dijon mustard
  • Salt & pepper, to taste
  • 1 Tbsp lemon juice

  1. Place potatoes in a large pot, cover with water and season with salt. Bring to a boil and cook until tender, about 10 minutes. Strain and lay on a cookie sheet to cool. 
  2. In a large mixing bowl, mix everything together. Chill in the fridge for at least 4 hours before serving.

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