Garlic Egg Potato salad
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Garlic Egg Potato salad calories by ingredient
Introduction
I was craving potato salad, and decided to make a lighter version of the original. it is delicious and satisfying and you should try it! Makes enough salad for a picnic. I seperated it into 5-1.5 cup servings. I was craving potato salad, and decided to make a lighter version of the original. it is delicious and satisfying and you should try it! Makes enough salad for a picnic. I seperated it into 5-1.5 cup servings.Number of Servings: 5
Ingredients
-
8 eggs
3 lbs red potatoes
1 bunch green onions
1/4 c. dill, fresh and chopped
1 pickle, dill or sweet, which ever you prefer
1-3 garlic cloves
8 oz light sour cream
1 T red wine vinegar
salt and pepper to taste
Directions
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.