Recipe Image

Servings:

Potato Salad

This potato salad is best eaten outdoors, while barbecuing, surrounded by loved ones. But, can also be enjoyed for breakfast, lunch, or dinner, with sandwiches, other salads, burgers, grilled meats and veggies, or just on its own.

Total Time

25min

4.0

1 Rating

Author: De Ma Cuisine

Servings:

Ingredients

•

2.3 lb

Potatoes , cubed

•

1 2/3 cups

Parsnips , cubed

•

1/2 cup

Mayonnaise

•

3/4 cup

Plain Yogurt

•

1 Tbsp

Dijon Mustard

•

2 Tbsp

Olive Oil

•

2 cloves

Garlic , minced

•

1 Tbsp

Fresh Basil , finely chopped

•

1/2

Chili Pepper

(optional)

•

1 tsp

Paprika

•

1 tsp

Fresh Thyme

•

2 Tbsp

Distilled White Vinegar

•

to taste

Salt

•

to taste

Ground Black Pepper

•

Eggland's Best Classic Eggs

•

1 cup

Tomatoes

•

1/2 cup

Walnuts

•

2 Tbsp

Dried Mixed Herbs

Cooking Instructions

Heat a large pot with about 1 1/2" water. Bring to a boil.

Add Potatoes (2.3 lb) and Parsnips (8 oz) to a steamer basket and add to the pot. Cook for about 10 to 12 minutes. Cool completely.

Whisk together Mayonnaise (1/2 cup) and Ground Black Pepper (to taste) . Taste and adjust seasoning if needed. Meanwhile, hard boil the Eggland's Best Classic Eggs (2) .

Combine Plain Yogurt (3/4 cup) , Dijon Mustard (1 Tbsp) , Garlic (2 cloves) , Distilled White Vinegar (2 Tbsp) , Fresh Basil (1 Tbsp) , Olive Oil (2 Tbsp) , Chili Pepper (1/2) , Paprika (1 tsp) , Fresh Thyme (1 tsp) , and Salt (to taste) .

Chop up hard boiled eggs.

Fold in eggs. Taste and adjust seasoning if needed. Add in potatoes-parsnip mixture and mix well.

Garnish with Tomatoes (1 cup) , Walnuts (1/2 cup) , and Dried Mixed Herbs (2 Tbsp) . Serve and enjoy.

Nutrition Per Serving

CALORIES

484

FAT

28.5 g

PROTEIN

9.5 g

CARBS

48.3 g