Healthy Potato Salad
Serves 410 mins prep10 mins cook
This light and filling recipe gets protein from the addition of hard-boiled eggs, and bright color and flavor from finely chopped fresh herbs and red onion. It’s the perfect side to grilled meats and fish; and the absence of mayo makes it a picnic-friendly dish.
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What you need
Instructions
2 Boil the eggs until hard boiled, 10 minutes. Add them to an ice bath (water with ice) to stop them from overcooking and make peeling easier. Peel them and cut into wedges. Set aside. 0 Wash, peel, and cut the potatoes into equal size pieces. I like to cut the potato in half, those halves in half and make three cuts across to get the perfect equal sized cubes. 1 Boil the potatoes in boiling salted water until fork tender. Mine took about 10 minutes but it will depend on the size of your cubes. 3 Strain the potatoes and arrange them on a plate. 4 Nestle the egg wedges between the potatoes. 5 Add the lemon zest, lemon juice, thinly sliced red onion, herbs of choice and a generous drizzle of olive oil. Season with salt, gently mix and enjoy!View original recipe