Garlic Egg Potato salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
8 eggs3 lbs red potatoes1 bunch green onions1/4 c. dill, fresh and chopped1 pickle, dill or sweet, which ever you prefer1-3 garlic cloves8 oz light sour cream1 T red wine vinegarsalt and pepper to taste
1. Start two medium pots of water to boil. but the eggs in one and the whole red potatoes in the other, making sure they're nearly the same size. Cook potatos 10-15 min or just until a fork slips into the potato without resistence. When the eggs come to a boil, let them boil 10 min. Remove from pan and run cold water over them to cool.
2. meanwhile, put the dill, sourcream and vinegar in a large bowl. chop the green onions into a rough small dice along with the pickle. Add to the bowl. The garlic is fantastic if you like the fresh spicy taste of uncooked garlic. Can omit if desired. Grate into the bowl using microplane or garlic crusher. I used 3 cloves and the potato salad had a great spicy zip.
3. when cooled, remove the egg from the shells. leave out the egg yolk, we will not be using that them. medium dice the egg whites and add to bowl.
4. the potatoes should be done by now, do not rinse, do not refridgerate. the trick to potato salad is large diced potatoes while warm/hot and tossing with the sourcream dressing while warm. This way, the potatoes soak up the yummy flavors of the dill, garlic, and onion goodness.
will make 5-1.5 cup servings as a picnic meal for vegetarians or 10-.75 cup servings for a large barbeque.
Number of Servings: 5
Recipe submitted by SparkPeople user LEELEEBOO.
2. meanwhile, put the dill, sourcream and vinegar in a large bowl. chop the green onions into a rough small dice along with the pickle. Add to the bowl. The garlic is fantastic if you like the fresh spicy taste of uncooked garlic. Can omit if desired. Grate into the bowl using microplane or garlic crusher. I used 3 cloves and the potato salad had a great spicy zip.
3. when cooled, remove the egg from the shells. leave out the egg yolk, we will not be using that them. medium dice the egg whites and add to bowl.
4. the potatoes should be done by now, do not rinse, do not refridgerate. the trick to potato salad is large diced potatoes while warm/hot and tossing with the sourcream dressing while warm. This way, the potatoes soak up the yummy flavors of the dill, garlic, and onion goodness.
will make 5-1.5 cup servings as a picnic meal for vegetarians or 10-.75 cup servings for a large barbeque.
Number of Servings: 5
Recipe submitted by SparkPeople user LEELEEBOO.
Nutritional Info Amount Per Serving
- Calories: 241.0
- Total Fat: 6.0 g
- Cholesterol: 18.9 mg
- Sodium: 213.8 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 3.4 g
- Protein: 13.1 g
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