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This healthy, red, white and blue is mayo-free, super easy to make and perfect for your 4th of July cookouts and BBQ’s. The hardboiled eggs give it an extra pop of protein and fresh herbs add lots of flavor.
PRINT THE RECIPE HERE: http://tinyurl.com/zkvg97e
MORE CLEAN & DELICIOUS POTATO SALADS:
Easy Creamy Potato Salad: https://youtu.be/zrIpFRKthxk
Healthy Italian-Style Potato Salad: https://youtu.be/Uoykb-j-mcE
HELPFUL KITCHEN TOOLS:
Santoku Knife 7-inch: http://amzn.to/292hlWm
5 Quart Pot: http://amzn.to/28ZJ9FU
Garlic Press: http://amzn.to/2975YeF
Spouted Glass Cup: http://amzn.to/28ZKi0j
HEALTHY RED, WHITE, + BLUE POTATO SALAD
2 lbs. of small potatoes (red, yellow, and purple), sliced in half
4 hard boiled eggs, chopped
1/3 cup finely chopped red onion
3 table spoon chopped parsley
3 tablespoon chopped dill
Dressing
2 crushed garlic cloves1 tsp Dijon mustard
1/4 cup red wine vinegar
2 tbsp. extra virgin olive oil
1 teaspoon salt
1/4 tsp black pepper
Place potatoes in a 5-quart pot and cover with cold water. Bring to a boil, reduce down to a simmer and cook for 8-10 minutes or until the potatoes are fork tender. Drain and set aside.
While your potatoes are cooking, make the dressing by combining all go the ingredients in a small spouted glass or mason jar. Mix and set aside.
Add your cooled potatoes to a large bowl and toss in the eggs, onions, and herbs. Drizzle the dressing over the top and mix everything together. Serve and enjoy!
Nutrients per 1/6th of the recipe: Calories: 130; Total Fat: 8g; Carbohydrate: 9.4g; Fiber: 1.2g Sugars: 3.1g; Protein: 5.3g
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