Eggcellent & Healthy Potato Salad Luncheon
Serving: 4
Share this recipe!
Directions
- Wash potatoes and cut into 1-inch cubes, leaving skin on
- In a covered saucepan, boil potatoes in enough water to cover for 20 to 25 minutes or until just tender. Drain well
- In a large bowl, combine mayonnaise, celery, spring onion, mustard, vinegar, salt, and black pepper
- Add potatoes and egg to mayonnaise mixture. Toss lightly to mix. Cover and chill in the fridge at least 6 hours (or up to 24).
Ingredients
- 4 Small potatoes (360g), with skin on
- ½ cup Lite Mayonnaise
- ¼ cup Low Fat Plain Yoghurt
- 1 Stalk Celery, thinly sliced
- 2 Stalks Spring Onion, thinly sliced
- 2 tsp Dijon Mustard
- 1 tbsp Balsamic Vinegar
- ½ tsp Coarse Salt
- Black Pepper
- 2 Hardboiled Eggs, coarsely chopped