Potato Salad

Recipe

18 INGREDIENTS • 7 STEPS • 25MINS

Potato Salad

4

1 rating

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.

Potato Salad

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Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.

http://www.de-ma-cuisine.com

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.

25MINS

Total Time

$2.16

Cost Per Serving

Ingredients

Servings

6

US / Metric

2.3 lb

Potatoes, cubed

about 8 medium

1 2/3 cups

Parsnips, cubed

about 2 medium

1/2 cup

Mayonnaise

3/4 cup

Plain Yogurt

1 Tbsp

Dijon Mustard

2 Tbsp

2 cloves

Garlic, minced

1 Tbsp

Fresh Basil, finely chopped

1/2

Chili Pepper

ribs and seeds removed, minced

optional

1 tsp

1 tsp

2 Tbsp

Distilled White Vinegar

to taste

to taste

Ground Black Pepper

2

hard boiled, chopped

1 cup

chopped, for topping

1/2 cup

Walnut

chopped, for topping

2 Tbsp

Dried Mixed Herbs

Nutrition Per Serving

VIEW ALL

Calories

484

Fat

28.5 g

Protein

9.5 g

Carbs

48.3 g

Potato Salad

Save

Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.

http://www.de-ma-cuisine.com

Cooking InstructionsHide images

step 1

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

step 2

Add Potatoes (2.3 lb) and Parsnips (1 2/3 cups) to a steamer basket and add to the pot. Cook for about 10 to 12 minutes. Cool completely.

step 2 Add Potatoes (2.3 lb) and Parsnips (1 2/3 cups) to a steamer basket and add to the pot. Cook for about 10 to 12 minutes. Cool completely.

step 3

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

step 3 Whisk together Mayonnaise (1/2 cup) and Ground Black Pepper (to taste). Taste and adjust seasoning if needed. Meanwhile, hard boil the Eggs (2).

step 4

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).

step 4 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).

step 5

Chop up hard boiled eggs.

step 5 Chop up hard boiled eggs.

step 6

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

step 6 Fold in eggs. Taste and adjust seasoning if needed. Add in potatoes-parsnip mixture and mix well.

step 7

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

step 7 Garnish with Tomato (1 cup), Walnut (1/2 cup), and Dried Mixed Herbs (2 Tbsp). Serve and enjoy.

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Budget-Friendly

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