Red Potato and Egg Salad
This tangy salad is ideal for picnics and barbecues.
- Prep time: 15 min
- Makes: 6 servings
- Cook time: 15-20 min
- Fat.11 g
- Cholesterol.123 mg
- Carbohydrates.18 g
- Dietary Fibre.2 g
- Protein.6 g
- Potassium*.389 mg
- Calcium.26 mg
|1 pound / 500 g||baby new red potatoes, halved|
|1 tbsp / 15 ml||white wine vinegar|
|1 tsp / 5 ml||honey-Dijon mustard|
|1 tsp / 5 ml||chopped fresh thyme or rosemary (or 1/4 tsp/1 mL dried)|
|1/4 tsp / 1 ml||each salt and pepper|
|1/4 cup / 50 ml||extra virgin olive oil|
|2 pouch||EGGS2go! Omega 3 Hard Boiled Snack Pack|
|2 cup / 500 ml||baby spinach leaves or watercress|
Place potatoes in saucepan and cover with cold water. Bring to boil, cover, and simmer over low heat 10-15 minutes or until fork tender. Drain and cool under cold running water. Drain well.
Whisk vinegar with mustard, thyme, salt and pepper in large bowl. Drizzle in oil slowly, whisking until well blended and slightly thickened. Add potatoes.
Cut eggs into quarters and add to bowl. Add spinach and toss to combine. Serve immediately.
If preparing ahead, refrigerate and add spinach just before serving.
For gluten-free: check mustard it is gluten-free.
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