House Potato Salad

Name: House Potato Salad Recipe
Yield: 6
Ingredients: 6 medium Yukon Gold potatoes; 2 tbsp mayo plain yogurt sour cream vegan soynnaise; 2 tbsp favourite salad dressing; 1 tbsp apple cider vinegar; 1 tbsp dijon mustard; cracked black pepper to taste; 2 hard boiled eggs; 1 celery stalk diced; 1 large carrot diced; 1 red pepper diced; 1/2 cup of onion diced - used green onion; 1 low sodium pickle diced; 1/2 cup of cucumber diced; 2 tbsp parsley diced; 2 tbsp cilantro diced; 2 oz of feta

(1)

Number of Servings: 6

Ingredients

6 medium Yukon Gold potatoes2 tbsp mayo, plain yogurt, sour cream, vegan soynnaise2 tbsp favourite salad dressing1 tbsp apple cider vinegar1 tbsp dijon mustardcracked black pepper to taste2 hard boiled eggs1 celery stalk, diced1 large carrot, diced1 red pepper, diced1/2 cup of onion, diced - used green onion1 low sodium pickle, diced1/2 cup of cucumber, diced2 tbsp parsley, diced2 tbsp cilantro, diced2 oz of feta

Directions

Dice potatoes and put into boiling water. Cook for 15-20 minutes until just tender. In the meantimes, whisk together next 5 ingredients. Season to taste, it should taste quite strong but flavourful. Drain potatoes and immediately pour on dressing. Stir to coat.

Add diced vegetables, eggs and herbs and stir together. Taste and adjust season in to suit. Either eat immediately or place in fridge and cool for 3 hours and serve cold.

Number of Servings: 6

Recipe submitted by SparkPeople user MADEMCHE.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 202.2
Total Fat: 6.3 g
Cholesterol: 71.8 mg
Sodium: 325.2 mg
Total Carbs: 32.7 g
Dietary Fiber: 4.4 g
Protein: 8.5 g

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