Easter: Easter Egg Potato Salad
Source of Recipe
Sarah Fritschner
List of Ingredients
6 medium-sized red-skinned potatoes (or any waxy-fleshed potato)
5 hard-cooked eggs
2 ribs celery
¼ cup minced red onion
1 cup sour cream (low-fat will work, not nonfat)
3 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
1 tablespoon vinegar, preferably tarragon vinegar
2 tablespoons minced fresh tarragon
1½ teaspoons salt
½ teaspoon black pepper
½ teaspoon cayenne pepper, optional
Recipe
Red-tipped leaf lettuce, or greens of choice
Cook unpeeled potatoes in boiling water until cooked through, about 35 minutes. A thin paring knife inserted into the potato should go in without much resistance. Drain and set aside until cool or cold.
Peel eggs. Chop the eggs. Place in a large bowl. Mince the celery fine. Add it to the bowl along with the red onion. Stir to mix. Add remaining ingredients and stir.
Peel potatoes only if you want. Cut the potatoes into bite-size chunks. Add them to the bowl. Stir to combine ingredients evenly. Chill until serving.
Serves 12.
Nutritional information per serving: 191 calories, 10 grams fat, 9 grams protein, 20 grams carbohydrate, 8 grams fiber.
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