Tangy and Lite Potato Salad

Tangy and Lite Potato Salad

Tangy and Lite Potato Salad
 
Tangy and Lite Potato Salad
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Ingredients
  • 6-8 medium Yukon gold potatoes, cut in quarters, do not peel
  • 4-6 boiled eggs
  • ½ chopped red onion
  • 2 celery stalks, chopped
  • ¼ c. Dijon mustard
  • ¼ c. Spicy Mayo (like McIlhenny)
  • 1 T. Tabasco
  • 1 T. French or Catalina Dressing
  • 1 T. Balsamic vinegar
  • 1 bunch chopped green onion
  • Kosher salt, fresh black pepper
  • Paprika

Instructions
  1. Boil eggs, peel and separate the white from the yolks.
  2. Place potatoes in pot and cover with cold water and bring to a boil and then simmer until tender but not mushy. Drain and set aside.
  3. In a small bowl, mash the yolks.
  4. To the yolks add the mustard, spicy mayo, Tabasco, French dressing and vinegar. Make a nice paste. Season with salt and black pepper.
  5. In a large bowl, place the whites of the eggs and chop into nice pieces, not too fine and not too big.
  6. Add the potatoes, red onion and celery to the chopped egg whites. Fold to mix.
  7. Add the mustard paste to the potato mixture. Mix well.
  8. Taste for salt and pepper.
  9. Garnish with paprika and chopped green onions.

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