The Classic Little Potato Salad

The Classic Little Potato Salad

Dynamic Duo

A classic potato salad recipe that will be your barbecue and pot luck supper staple. Includes variations so you can customize to fit all your taste preferences!

Tip: One favorite has crunchy vegetables and diced dill pickles, a summer favorite often feature garden peas and carrots. A creamy dressing, hard cooked eggs and a paprika garnish are staples!

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

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Product Used

(you're also free to use any kind of potatoes!)

Dynamic Duo

Dynamic Duo

Where To Buy

Good Source of Potassium 7% DV of Fiber Per Serving* *Per 110g Serving Naturally Fat Free 70 Calories per serving

Preparation

Slice the Little Potatoes in half and place in a pot, with the 3 eggs, cover with cold water and bring to a boil.

Cook 10 to 15 minutes until soft when pierced with a fork.

Strain water and let potatoes and eggs cool.

Prepare the vegetables as directed for the variation chosen- either crunchy and creamy or peas and carrots version.

Peel and coarsely chop hard cooked eggs.

Place all ingredients for the preferred version in a large salad bowl.

Make the Dressing:

Whisk mayonnaise, vinegar, Dijon and hot sauce, if using, in a small bowl.

Add salt and pepper to taste.

Stir gently to combine all ingredients.

Place in refrigerator to allow the flavours to mellow for about 2 hours before serving.

Garnish with a dusting of paprika.

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