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
Nutritional Information
PER SERVING
- Calories 196
- Fat 11 g
- Cholesterol 123 mg
- Carbohydrates 18 g
- Dietary Fibre 2 g
- Protein 6 g
- Potassium* 389 mg
- Calcium 26 mg
Ingredients
- 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
Directions
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.
Tips
If preparing ahead, refrigerate and add spinach just before serving.
Gluten Free
For gluten-free: check mustard it is gluten-free.
EGGS2go! Omega 3 Hard Boiled Snack Pack
These plain Omega 3 eggs are hard cooked and peeled for you – it’s the ultimate in nutrition and convenience.
Learn MoreTips: Cooking
Want a healthier egg salad sandwich? Replace your mayonnaise with hummus to add fibre and flavour. Spoon into whole grain pita to serve